Pan-Fried Pork with Honey-Lemon Orzo

Pan-Fried Pork with Honey-Lemon Orzo8 ounces orzo (rice-shaped pasta)
¼ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
2 teaspoons vegetable oil
1½ pounds pork tenderloin
Juice of 1 lemon
¼ cup fresh parsley leaves
2 tablespoons butter
1 tablespoon honey
Bring 2½ quarts of unsalted water to a boil in a covered 4½-quart or larger pot over high heat. When the water reaches a rapid boil, add the orzo, and cook, covered, just until tender, 7 to 8 minutes. When the orzo is done, drain it in a colander and set aside.
Meanwhile, mix the flour, salt, pepper and garlic powder in a 1-gallon-size zipper-top plastic bag. Set aside. Heat the oil in an extra-deep 12-inch nonstick skillet over medium-high heat.
Cut the pork into 1-inch-thick slices (the end pieces will be smaller than the others), place the slices in the bag with the flour mixture, close the bag, and shake to coat with flour. Place the meat slices in the skillet. Cook until golden brown on the first side, about 5 to 6 minutes. Turn, and cook until golden brown on the second side and slightly pink in the center, about 5 to 6 minutes more. (Do not overcook.)
While the pork browns, squeeze the juice from the lemon (through a small strainer to catch the seeds) into a small dish. Set aside. Mince the parsley leaves, and set aside. When the pork is brown on both sides, reduce the heat to low. Remove the pork to a serving platter. Melt the butter in the skillet (along with the pan drippings from the pork), and then remove the skillet from the heat. Add the reserved lemon juice, parsley and honey to the skillet, and stir. Pour the hot, drained orzo into the skillet, and stir to coat with the butter mixture. To serve, place a bed of orzo on each plate, and top it with pork slices.
Serves four.
Nutrition values per serving: 540 calories (26 percent from fat), 15 g fat (6 g saturated), 54 g carbohydrates, 2 g fiber, 44 g protein, 116 mg cholesterol, 282 mg sodium.