Before starting, preheat the oven to 450°F.Wash and dry all produce. Add 6 cups water and 1 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. While water comes to a boil, zest, then juice lemon. Strip oregano leaves from stems, then roughly chop. Halve cucumbers lengthwise, then cut into 1/4-inch half moons. Cut tomatoes into 1/4-inch pieces. Drain, the cut or tear olives.

Add half the orzo (all for 4 ppl) to the boiling water. Cook uncovered, stirring occasionally, until tender, 6-8 min. Drain and return orzo to the same pot, off heat. Stir in half the oregano and 1 tsp oil (dbl for 4 ppl).

Pat pork dry with paper towels. Add pork, remaining oregano, garlic salt, Italian Seasoning and 2 tsp oil (dbl for 4 ppl) to a medium bowl. Season with pepper, then toss to coat. Arrange pork on a parchment-lined baking sheet. Spread remaining marinade in bowl over pork. Roast in the bottom of the oven until golden-brown and cooked through, 14-16 min.\*\* Transfer pork to a clean cutting board to rest, 2-3 min.

While pork roasts, add lemon zest, yogurt and 3 tbsp water (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.

Combine lemon juice and 1 tbsp oil (dbl for 4 ppl) in a large bowl. Add orzo, arugula and spinach mix, tomatoes, cucumbers, feta and olives. Season with salt and pepper, then toss to coat.

Thinly slice pork. Divide salad between plates. Place sliced pork over salad. Drizzle lemon dressing over top.