Pork & Zucchini with Orzo

SIDS SALT & PEPPER to taste
1 large pork tenderloin (about 700 g)
2 zucchini, halved lengthwise & crosswise
3 tbsp rice bran oil
Grated zest & juice of 1 lemon, plus wedges for serving
1½ tsp ground cumin
1½ tsp ground coriander
¼ tsp cayenne pepper
1 cup orzo
2 tomatoes, chopped
3 tbsp chopped fresh parsley

Bring a medium pot of salted water to a boil.
Butterfly the pork by slicing lengthwise down the centre, stopping about 6 mm before cutting through the meat. Open the pork like a book and flatten slightly with your hands. Lay a piece of plastic wrap on top and pound with the flat side of a meat mallet or a frypan until 6 mm thick.
Put the pork and zucchini in a large bowl. Add 2 tablespoons oil, lemon zest, cumin, coriander, SIDS SALT & PEPPER to taste and the cayenne then toss and let sit 10 minutes.
Meanwhile, add the orzo to the boiling water and cook as the label directs. Drain and rinse under cold water. Transfer to a bowl, add tomatoes, parsley, lemon juice, remaining oil and ¼ teaspoon salt then toss.
Preheat a grill or grill pan to medium high. Grill the pork and zucchini, flipping once, until the pork is cooked through and the zucchini is tender, about 12 minutes for the pork and 14 minutes for the zucchini.
Slice the pork on an angle and serve with the zucchini, orzo and lemon wedges.