Grilled Pork Chops and Zucchini with Orzo

Ingredients:

• 1 large piece of pork tenderloin (about 550 g)
• 2 zucchinis, cut lengthwise and then crosswise
• 2 finely chopped tomatoes
• 1 cup orzo pasta (rice-shaped pasta)
• Coarse salt
• 3 tbsp. extra virgin olive oil
• Grated zest and juice of 1 lemon, plus a few more wedges for garnish
• 1.5 tsp ground cumin
• 1.5 tsp ground coriander
• 1/4 tsp cayenne pepper
• 3 tbsp chopped parsley

Preparation:

1. Cut up the pork: Cut the piece lengthwise down the middle, leaving about 1.2 cm at the base. Open the meat like a book and press it lightly with your hands. Then cover with plastic wrap and pound with the flat side of a mallet or a frying pan until the meat is 1.2 cm thick.
2. Place the pork and zucchini in a large bowl. Add 2 tablespoons of olive oil, lemon zest, cumin, coriander, 1 teaspoon of salt, and cayenne pepper and stir. Let sit for 10 minutes.
3. Bring a medium saucepan of water and salt to a boil. Meanwhile, add the orzo to the boiling water and cook according to package directions. Drain and rinse the pasta under cold water. Transfer to a bowl, add the tomatoes, parsley, lemon juice, the remaining 1 tablespoon of oil, and 1/4 teaspoon of salt. Stir to combine.
4. Preheat a grill or grill pan to medium-high heat. Grill the zucchini and pork, turning once. Grill the zucchini for 12 minutes, until tender, and the pork chops for 4 minutes, until cooked through. Slice the pork on the diagonal and serve with the zucchini, orzo pasta, and lemon wedges.