I have used this sauce now on both chicken and pork. I love the added flavor to the meat.
Chop one large shallot and grate two garlic cloves, add salt and pepper. Heat in a bit of olive oil until translucent. Add in 1/4 cup of balsamic vinegar, and 1/4-1/3 of a cup fig jam or preserves. Stir until blended, and simmer.When it is well blended (simmer for about 8 to 10 minutes), add in two tablespoons of butter (I use unsalted butter).The butter adds a richness to the sauce (I think).Serve over the pork loin or your meat of choice. I have used this on burgers, chicken, and as a dipping sauce for egg rolls.