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 half the lemon (whole lemon for 4 ppl). Strip oregano leaves from stems, then roughly chop. Halve zucchini lengthwise, then cut into 1/4-inch half-moons. Cut tomatoes into 1/4-inch pieces. Drain, then cut or tear olives into bite-sized pieces.

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).

While orzo cooks, pat pork dry with paper towels. Add pork, remaining oregano, Italian Seasoning, half the garlic salt 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. Spoon any remaining marinade in the 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 remaining garlic salt and pepper, then stir to combine.

Combine lemon juice, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Add orzo, arugula and spinach mix, tomatoes, zucchini, feta and olives. Season with salt and pepper, then toss to combine.

Thinly slice pork. Divide salad between plates. Arrange pork over top. Drizzle with creamy lemon dressing.