Preheat the oven to 220°C.
Rub oil into the pork, season with salt and pepper, and bake on a tray for 30 minutes.
Reduce heat to 160°C and cook for 90 minutes before resting under foil for 10 minutes.
Boil cider with cinnamon and cloves, then remove spices and set liquid aside.
Fry apples in butter until brown, then simmer with honey, cider, and brandy for 15-20 minutes.
Remove apples and reduce the remaining liquid to a sauce to pour over them.
Increase oven temperature to 180°C.
Sauté onion and garlic in butter, add diced bread to brown, then transfer to a bowl.
Mix the bread with seasoning, herbs, eggs, and chicken stock.
Pour mixture into a greased dish and bake for 25-30 minutes until golden.
Serve pork slices with bread pudding and a side of apple compote.