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.
Enjoy!
Thoroughly salt and pepper all sides of the loins.
Sear in a hot pan until golden on all sides.
Instead of placing the pan in the oven (still over 90 degrees here), I ended up using my toaster oven (preheated at 400 degrees). Roasted for about ten to twelve minutes.
Rest for about 5 minutes (tented with aluminium foil), then slice across the grain. My plate below.
David’s plate and his has the Fig Balsamic sauce on the pork. Recipe coming tomorrow. 
Melt three tablespoons of unsalted butter and add a large, finely chopped shallot.
Add salt and pepper, and cook until translucent.
Add in a cup rice, stirring to coat the rice with the butter. Cook until a bit browned.
For my liquid I use 2/3’s cup chicken stock and 1/3 cup wine (warmed – not hot or cold).
I also added four cloves of roasted garlic (smashed). It adds a nutty flavor and isn’t in your face garlicky. Add about a half of cup of liquid at a time, and stir until adsorbed.
Continue this process until the rice is tender (about twenty minutes) with adding the liquid until the three cups are in the rice.
When the rice is done, add in the cooked sweet potato. Stirring gently. 
Then my favorite part gets added – the Parmesan cheese. I like large bites of cheese, so I add in slices instead of grating it into the rice.
David’s plate below. I served this with a roasted pork loin with fig-balsamic sauce (recipe coming soon).
And my plate (note the extra Parmesan cheese!). 
I love this…and even though I am not supposed to eat rice, I think that this is okay (especially since the amount is less than a half of cup). I do concentrate on eating the protein first especially since my gastric sleeve surgery.
The lemon zest and juice…
The above pictures is the dough before refrigeration, and then right before the oven (about 7 hours of time).
The absolutely worst part of this recipe is having to wait on the dough. If you can make it the evening before, or just first thing in the morning, that would be best. I made the dough in the morning, and baked the cookies that evening. Also, when you mix the icing, you will need to use it quickly as it will harden.
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