Serve the pork with a salad made of orzo, small, rice-shaped pasta with a texture somewhere between the two. To make it, boil 3/4 cup orzo in lightly salted, boiling water until just tender, about 7-8 minutes. Mix in 2 Tbsp. olive oil, 1/4 cup pesto, 1/2 cup pitted black olive olives, 1/4 cup finely chopped sundried tomatoes, 1/4 cup freshly grated parmesan cheese and salt and pepper to taste. Let flavours meld together in the fridge for 30 minutes. Toss again before serving alongside the pork.