Sautéed Chicken With Sweet Potatoes And Pears

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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

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