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Pork Medallions with Cider and Mashed Sweet Potatoes

DIRECTIONS

While the hot-water tap runs, peel the sweet potatoes, halve them lengthwise, and thinly slice crosswise. Put the potato slices and 1/3 cup hot tap water in a microwave-safe container. Cover and cook in a microwave oven on high power for 10 minutes, or until just tender. (Or put the potatoes and 2 cups hot tap water in a deep skillet or wide saucepan. Cover and cook over high heat for 10 minutes, or until just tender.)
Meanwhile, put the oil in a heavy skillet large enough to hold all the medallions in one layer without crowding. Put the skillet over high heat. Season the pork medallions with salt and pepper. (If the butcher hasn't done so, lb the medallions between two sheets of aluminum foil or wax paper with the side of a cleaver or a meat pounder before seasoning.) Add the pork to the skillet and cook for 7 minutes, turning once.
Remove the medallions to a platter. Add the cider to the skillet and stir with a wooden spoon, scraping the bottom of the pan. While cider reduces--about 1-1/2 minutes---drain the cooked sweet potatoes, retaining 1/4 cup of the cooking water. Put the potatoes, cooking water, butter, allspice, brown sugar, blue cheese, and salt to taste in a food processor. Purée and put in a serving bowl. Pour the cider over the medallions and serve.