Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Pick rosemary leaves from stems; finely chop until you have 2 tsp. Halve, core, and dice apples.

Heat 1 TBSP olive oil in a small pot over medium-high heat. Add scallion whites and 1 tsp chopped rosemary. Cook until fragrant, about 30 seconds. Pour in 11/4 cups water. Bring to a boil, then immediately stir in couscous and a large pinch of salt and pepper. Remove from heat, cover, and let stand until tender, about 10 minutes.

Meanwhile, pat pork dry with paper towels. Season generously all over with salt and pepper. Melt 1 TBSP butter in a large pan over high heat. Add half the pork. Cook until browned and cooked through, about 2 minutes per side. Remove from pan and set aside on a plate. Repeat with another 1 TBSP butter and remaining pork.

After removing second batch of pork from pan, reduce heat under pan to medium. Stir in remaining chopped rosemary, 2 TBSP vinegar (we’ll use more later), maple syrup, stock concentrates, and 1/3 cup water. Let simmer until thickened, 1-2 minutes. Stir in 1 TBSP butter, then season with salt and pepper. Add all pork, tossing to coat in glaze. Remove pan from heat.

In a medium bowl, whisk together mayonnaise and remaining vinegar. Add lettuce and apples. Toss to combine. Season with salt and pepper.

Fluff couscous with a fork, then divide between plates. Arrange pork on top of couscous and drizzle with any glaze in pan. Garnish with scallion greens. Serve with salad on the side.