Preheat the oven to 475° F/240° C.
Using a sharp knife, score the fat that covers the top of the pork.
Rub the pork fat with the salt, garlic and half of the marjoram leaves.
Place the pork on a rack set in a heavy roasting pan.
Roast for 30 minutes.
Decrease the oven temperature to 350° F/180° C and roast the pork for further 45 minutes or until an instant-read meat thermometer registers 140° F/60° C when inserted into the center of the pork.
Remove the pan from the oven and allow the pork to rest for 30 minutes before carving.
Combine the pan juices from the roasting pan with the remaining marjoram leaves and set aside to keep warm.
Meanwhile, to prepare the apple compote: Combine the apples and cloves in a heavy-based large saucepan over medium to high heat and stir for 3 minutes or until the apples just begin to soften slightly.
Decrease the heat to medium to low. Add the Calvados to the apples and stir for 5 minutes or until most of the liquid has evaporated.
Cover and cook the apples, stirring occasionally, for a further 8 minutes or until the apples are tender and most of the juices have evaporated.
Remove the saucepan from the heat. Using a potato masher, coarsely mash the apples.
If necessary, stir in the sugar to sweeten the compote slightly.
Thinly slice the pork on a cutting board and arrange the pork slices on a platter.
Drizzle the pan juices, and any accumulated juices that have exuded from the pork while sliced, over the sliced pork.
Spoon the apple compote alongside the pork and serve.