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
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.
Yield: 4 servings
NUTRITION PER SERVING
CALORIES 339(30% from fat); FAT 12g (sat 2g); PROTEIN 41mg; CHOLESTEROL 110mg; CALCIUM 45mg; SODIUM 288mg; FIBER 3g; CARBOHYDRATE 16g; IRON 2mg
