Boil a large pot of salted water, add ½ of the orzo + cook 8 min; add pea snaps + cook 1-2 min more or until orzo is al dente, then drain

Slice pork into 1-inch thick medallions (about 8-10 pieces); heat 1 tbsp oil in skillet over med-high; season pork with salt/pep + sear 3-4 min per side until cooked through; turn off heat + toss with ¼-½ cup sauce

Divide everything between plates—looks great!