I'm going to make Thomas Keller's Fig-Stuffed Roast Pork Loin from Ad Hoc at Home tomorrow night. I made the stuffing last night; it involved making a fig and balsamic jam first. The stuffing has fennel, shallots, garlic, thyme and some of that jam in it, along with toasted cubed bread. Sounds really good with pork; can't wait to try it.
The problem with most of Keller's recipes is that you have to prepare all these components that go into the main recipe. I made the Braised Breast of Veal with Yellow Corn Polenta Cakes, Glazed Vegetables, and Sweet Garlic for my wife's birthday a few years ago. It's from the French Laundry cookbook. Probably the best thing I've ever made, but it took me three days to do it.