Roast Loin of Pork, 2

Martha and Australian chef Curtis Stone prepare a roast loin of pork with honey-glazed carrots and apple compote. Part 2.

Roast Loin of Pork with Apple Compote

Preheat oven to 475 degrees.
Using a sharp knife, score fat that covers the top of pork. Rub pork fat with salt, garlic, and half of the marjoram leaves. Set a roasting rack in a heavy-bottomed roasting pan; set pork on rack. Transfer to oven and roast for 30 minutes.
Decrease oven temperature to 350 degrees, and continue roasting the pork until an instant-read thermometer inserted in the pork reaches 140 degrees, about 45 minutes more. Transfer pork to a cutting board, keep warm, and let rest 30 minutes.
Pour any pan juices into a small bowl and whisk together with remaining marjoram; cover to keep warm and set aside.
Meanwhile, heat apples and cloves in a medium saucepan over medium-high heat, stirring, until apples begin to soften, about 3 minutes. Reduce heat to low and add Calvados, continue stirring until most of the liquid has evaporated, about 5 minutes. Cover, and continue cooking apples, stirring occasionally, until apples are tender and most of the juices have evaporated, about 8 minutes.
Remove apple mixture from heat and, using a potato masher, coarsely mash apples. Stir in sugar, if using.
Thinly slice pork and drizzle over reserved pan juices and serve immediately with apples and carrots.