Slice the roast into thin ¼ inch slices on a slight angle. Reserve. Place the orzo mixture in the center of the plate. Place sliced pork tenderloin over the top of the orzo. Squeeze the roasted lemon over the dish and place on the side of the plate for garnish.

Preheat the oven to 350 degrees. Bring 3 quarts of water to a rolling boil and add a pinch of salt. Add orzo to boiling water. Stir gently. Return to a boil. For authentic ‘al dente’ pasta, boil uncovered, stirring occasionally for 7-8 minutes. For more tender pasta, boil an additional 1 minute. Remove from heat. Drain well and cover to keep warm.

While the pasta is cooking, slice the lemons and cherry tomatoes in half and reserve.

• Add a pinch of salt and pepper to each side of the pork tenderloin. Heat a large sauté pan over medium to high heat and add 1 tbsp. of oil to the pan. Place the tenderloin in the pan and sauté on each side for 2-3 minutes or until golden brown. Place on a foil lined baking sheet with one halved lemon and roast in the oven for 15 minutes or until firm to the touch. Let the roast sit for 5 minutes before cutting to retain its juices. Reserve the lemon for plating.

In a large mixing bowl, combine the cooked orzo, baby arugula, cherry tomatoes, chili flakes, Parmesan cheese, and juice of one lemon then incorporate together. Add salt and pepper to taste.