Grate rind from orange to measure 1 teaspoon. Squeeze juice from orange to measure 6 tablespoons. Combine 2 tablespoons orange juice, 3/4 cup plus 2 tablespoons water, and tea bags in a medium saucepan; bring to a boil. Add rice; cover, reduce heat, and simmer 5 minutes. Remove from heat; let stand, covered, 5 minutes. Remove tea bags; stir in orange rind and 1/4 teaspoon salt.
While rice cooks, sprinkle pork evenly with 1/4 teaspoon salt, curry powder, and cumin, if desired. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 4 minutes on each side or until done. Transfer to a serving platter, and keep warm. Add remaining 4 tablespoons orange juice to pan; cook 1 minute, scraping pan to loosen browned bits or until reduced to 2 tablespoons. Drizzle sauce over pork; serve with rice.
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