Wash and dry all produce. Trim, then thinly slice scallions, keeping greens and whites separate. Pick and finely chop enough rosemary leaves from stems to give you 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 a paper towel. 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 sauce. Remove pan from heat.

Whisk together mayonnaise and remaining vinegar in a medium bowl. 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 sauce in pan. Garnish with scallion greens. Serve with salad on the side.