Wash and dry all produce. Adjust racks to middle and upper position and preheat oven to 450 degrees. Strip and finely chop enough rosemary leaves from stems to give you 2 TBSP. Cut potatoes into 1/2-inch-thick wedges.

Toss potatoes on a baking sheet with a large drizzle of oil, half the chopped rosemary, and a pinch of salt and pepper. Roast in oven on middle rack until tender and crisped, about 30 minutes, tossing halfway through.

In a shallow dish, stir together Parmesan, garlic powder, panko, remaining chopped rosemary, and a large drizzle of oil. Season with salt and pepper. Brush 2 TBSP sour cream (1 pack) all over pork and season with salt and pepper. Coat pork all over with panko mixture, pressing to adhere. Place on another lightly oiled baking sheet.

Roast pork in oven on upper rack until crust is golden brown and meat is cooked to desired doneness, 25-30 minutes—roasting time may vary; it may need to cook longer. (TIP: If crust doesn’t brown, heat broiler to high and broil until browned on surface, about 2 minutes.) Let pork rest for 5 minutes after removing from oven, then cut into thin slices.

Zest 1 tsp zest from lemon, then cut into halves. Halve and core apple, then slice into thin half-moons. In a small bowl, combine lemon zest, remaining sour cream, and up to 1 tsp lemon juice (use less to taste). Season with salt and pepper.

In a large bowl, toss together lettuce, apple, cranberries, walnuts, 2 TBSP olive oil, and a squeeze of lemon, to taste. Season with salt and pepper. Divide pork, potatoes, and salad between plates. Serve with sauce on the side for dipping potatoes and pork.