Preheat the oven to 180°C/356°F fan-assisted.

Season the 1 kg bone-in pork loin pieces all over with salt and black pepper.

Heat 60 ml (¼ cup) olive oil in a frying pan over medium-high heat.

Brown the pork pieces on all sides, turning them occasionally until golden.

Remove the browned pork from the frying pan and set it aside.

Add the 2 sliced onions and a pinch of salt to the same frying pan.

Cook the onions, stirring often, until they begin to soften.

Add the 4 chopped garlic cloves and cook for 1 minute.

Return the browned pork pieces to the frying pan with the softened onions.

Pour in the 240 ml (1 cup) white wine and bring it to a boil.

Remove the frying pan from the heat and transfer its contents to an ovenproof baking dish.

Dissolve the 2 teaspoons Dijon mustard in the 250 ml chicken broth.

Pour the mustard broth over the pork in the baking dish.

Add 2 bay leaves and sprinkle 2 teaspoons dried oregano over the pork.

Cover the meat with greaseproof paper and tightly cover the baking dish with its lid or aluminum foil.

Bake the covered dish for 90 minutes at 180°C/356°F fan-assisted.

Heat the remaining 30 ml (2 tablespoons) olive oil and 2 tablespoons butter in a clean frying pan over medium-high heat.

Add the 350 g orzo and stir until it begins to turn golden.

Remove the baking dish from the oven and transfer the toasted orzo into the pork cooking liquid.

Squeeze the juice of 1 lemon over the pork and orzo.

Cover the baking dish again and bake for 30 minutes at 180°C/356°F fan-assisted.

Remove the cover and stir the orzo, then taste it for tenderness.

Stir in the 125 ml (½ cup) water and return the uncovered dish to the oven for 5 minutes.

Grate 60 g halloumi over the finished pork and orzo, then serve hot.