With the rack in the middle position, preheat the oven to 400°F (200°C).
Place the pork on a plate. Sprinkle the steak spice on all sides, pressing to adhere.
In an ovenproof skillet over high heat, brown the pork on all sides in the oil. Bake for 12 minutes for medium-rare doneness or until a thermometer inserted into the centre of the meat reads 145°F (63°C), turning halfway through cooking. Set aside on a plate. Cover with aluminum foil and let rest for 5 minutes.
Meanwhile, in a pot over medium heat, soften the onion and garlic in the oil. Add the orzo and 2 cups (500 ml) of the broth. Bring to a boil and let simmer for 6 minutes, stirring frequently with a wooden spoon. Add the broccoli and the remaining broth. Continue cooking for 6 minutes or until the orzo is al dente and the broccoli is tender. Off the heat, add the Parmesan and lemon zest. Season with salt and pepper. Let rest for 2 minutes.
On a cutting board, sprinkle the pork with the dill, if desired, and slice thinly. Serve the orzotto in deep plates and top with the pork slices.