- 2 tablespoons olive oil
- 4 skinless, boneless chicken-breast halves, 2 pork tenderloins, halved (1 1/2 to 2 pounds total), or 1 1/2 pounds skinless salmon fillet (4 pieces)
- 1/4 teaspoon kosher salt
- Freshly ground black pepper
- 1 large sweet potato, peeled and cubed (1 1/2 cups)
- 1 firm pear -- peeled, cored, and cubed
- 1 1/2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh tarragon leaves, chopped
- calcium 45 mg
- calories 339
- caloriesfromfat 0 %
- carbohydrate 16 g
- cholesterol 110 mg
- fat 12 g
- fiber 3 g
- iron 2 mg
- protein 41 mg
- satfat 2 g
- sodium 288 mg
How to Make It
Heat the oil in a large skillet over medium heat. Sprinkle the chicken, pork, or fish with the salt and pepper. Sauté until cooked through, 8 to 10 minutes per side for the chicken, 12 to 15 minutes per side for the pork, or 5 to 7 minutes per side for the fish. Remove from the skillet, cover, and set aside.
Add the sweet potato and 1/2 cup water to the skillet and cook over medium heat, stirring, about 5 minutes. Add the pear and cook for 5 more minutes or until the potato is tender. Transfer to a bowl. Toss with the vinegar, mustard, tarragon, the remaining salt, a few grinds of pepper, and 3 tablespoons of water.
Divide the meat or fish among 4 plates. Spoon the vegetables over each entrée. Season with salt and pepper to taste.