Uncle Sammies David Tamarkin   From Every Day with Rachael Ray November 2008 MAKES 16 Prep Time: 20 min Cook Time: 30 min 3 tablespoons butter, at room temperature 1 large clove garlic, finely chopped 1/2 teaspoon salt 1/2 teaspoon black pepper 1/8 teaspoon cayenne pepper One 1 1/4-pound pork tenderloin, at room temperature One 12-ounce jar roasted red peppers, drained (1 1/2 cups) 2 tablespoons extra-virgin olive oil 1/2 teaspoon paprika 16 dinner rolls (about 2 1/2 inches in diameter), split and the insides removed One 5-ounce bag blue potato chips, such as Terra Blues 1. Preheat the oven to 425°. In a small bowl, combine the butter, garlic, salt, black pepper and cayenne. 2. Using a sharp knife, cut a few slits in the pork. Rub the garlic butter over the pork, making sure butter gets into the slits. Place on a roasting rack set in a roasting pan or on a foil-lined baking sheet; roast until an instant-read thermometer inserted into the center registers 150°, 25 to 30 minutes. Remove from the oven and let rest. 3. Meanwhile, using a blender, puree the roasted peppers, olive oil and paprika; season with salt. 4. Thinly slice the pork. Layer the bottom half of each roll with the potato chips, pork slices and about 1 tablespoon of the red pepper puree. Top with the remaining roll halves.

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