Stuffed and glazed filet mignon de Porc with creamy polenta, candied apples and asparagus

I used girolles, pecans, fresh thyme, dried sage and roquefor cheese in my stuffing this year. Here it is in the pan before stuffing the pork with it.

Making the candied apples. I used my favourite apple, Adriane and left the beautiful red skin on for aesthetic

Stuffed (to the max) and tied then topped with rosmary and baked in my creuset

Sourcream and Speculoos Cheesecake topped with Cognac Cherries (I soaked them in homemade cognac syrup and then reduced the syrup further before serving to spoon over each slice). You don't see the syrup in this photo because I added it after photographing.