Caribbean Family Sunday

1. FINAL MENU

• Name of the meal: Caribbean Family Sunday
• Cuisine type: Caribbean
• Serve time: 5:00 PM

This menu pairs a citrus-forward mojo-roasted pork tenderloin with coconut rice and island-spiced beans, finished by golden fried sweet plantains and a bright pineapple-ginger spritz. It delivers authentic Caribbean flavors (citrus, thyme, allspice, coconut) while keeping the shared base mild for children; anyone who wants more heat adds it at the table. The components are chosen so the roast can rest while the rice simmers and the cook can finish the quick fried plantains and salsa right at service for best texture.

• Mojo-Roasted Pork Tenderloin
• Coconut Rice and Peas
• Spiced Caribbean Black Beans
• Fried Sweet Plantains (Maduros)
• Quick Cucumber–Mango Salsa (optional)
• Pineapple–Ginger Spritz (kid-friendly drink)

2. FULLY EXECUTABLE RECIPES

Mojo-Roasted Pork Tenderloin

Equipment

• 10" heavy ovenproof skillet (cast-iron preferred) and/or rimmed baking sheet
• Instant-read meat thermometer
• Small mixing bowl
• Whisk or fork
• Tongs
• Aluminum foil
• Kitchen timer

Ingredients (serves 6)

• Pork tenderloin — 3 lb (1.36 kg), trimmed of silver skin (about 2 medium tenderloins) ⁺
• Fresh orange juice — 1 cup (240 ml) (from ~2 medium oranges) ⁺
• Fresh lime juice — 1/3 cup (80 ml) (from ~3 limes) ⁺
• Olive oil — 2 tbsp (30 ml) ⁺
• Light brown sugar — 1 tbsp (12 g) ⁺
• Ground cumin — 1 tsp (2 g) ⁺
• Dried oregano — 1 tsp (1 g) ⁺
• Fresh thyme — 2 tsp leaves, minced (from ~6 small sprigs) ⁺
• Scallions — 2 stalks, white and light-green parts thinly sliced ⁺
• Fresh ginger — 1 tbsp grated (≈1/2 oz / 15 g) ⁺
• Garlic — 1 small clove, minced (5 g) — minimal, for balance
• Kosher salt — 2 tsp (10 g) ⁺
• Ground black pepper — 1 tsp (2 g) ⁺
• Optional at-table hot pepper/jerk sauce — not included in marinade

Practical substitutions

• If fresh orange juice is unavailable, use 1 cup pasteurized orange juice from carton. If fresh thyme is unavailable, use 1 tsp dried oregano extra.

Cooking / Baking

• Oven: 400°F (205°C)
• Roast to internal temperature: 145°F (63°C) measured in the thickest part; rest 10–15 minutes covered loosely with foil before slicing.
• Total cook time (active, excluding rest): 38 minutes (10 min prep + 6 min sear + 22 min roast). Rest 15 minutes.

Instructions

1. Remove pork from refrigerator 10 minutes before starting (counted in prep). Pat dry with paper towels.
2. In a small bowl combine orange juice, lime juice, olive oil, brown sugar, cumin, dried oregano, chopped thyme, sliced scallions, grated ginger, minced garlic, 2 tsp kosher salt and 1 tsp black pepper. Whisk until sugar is dissolved.
3. Place pork on a cutting board; with a brush or spoon, coat all sides evenly with half the mojo mixture; reserve the remainder for glazing later.
4. Heat oven to 400°F (205°C) now (allow preheat 10–15 minutes).
5. Put a 10" ovenproof skillet over medium-high heat and add 1 tbsp olive oil. When oil shimmers (about 1–2 minutes), sear the pork: 3 minutes per side, turning with tongs to get an even brown crust (total ~6 minutes). Do not crowd; sear both tenderloins if two.
6. Transfer skillet (or transfer pork to a rimmed baking sheet if using searing pan without ovenproof handle) to the preheated oven. Roast 22 minutes, or until an instant-read thermometer reads 140–142°F (60–61°C) — carryover will reach 145°F while resting.
7. Remove pork from oven, brush with remaining mojo, tent loosely with foil, and rest 15 minutes on a cutting board before slicing. Keep warm; reserve pan juices for drizzling.

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Coconut Rice and Peas

Equipment

• Medium saucepan with tight-fitting lid (3–4 qt)
• Measuring cups/spoons
• Fine-mesh strainer

Ingredients (serves 6)

• Long-grain white rice — 2.5 cups (500 g) ⁺
• Canned full-fat coconut milk — 2 cups (480 ml) ⁺
• Water — 2 cups (480 ml) ⁺
• Canned red kidney beans — 15 oz can (425 g), drained and rinsed ⁺
• Scallions — 2 stalks, chopped (white + green) ⁺
• Fresh thyme — 3 sprigs (tied or whole) ⁺
• Whole allspice berries — 6 berries (or 1/2 tsp ground allspice) ⁺
• Vegetable oil — 1 tbsp (15 ml) ⁺
• Kosher salt — 1½ tsp (7.5 g) ⁺
• Ground black pepper — 1/4 tsp (1 g) ⁺

Practical substitutions

• If canned coconut milk bottles vary, use one 13.5 oz (400 ml) can plus 80 ml water to reach 480 ml coconut milk needed.
• If whole allspice is unavailable, use 1/2 tsp ground allspice.

Cooking / Baking

• Total cook time: 30 minutes (10 min prep + 20 min simmer)

Instructions

1. Rinse rice under cold water until water runs mostly clear; drain well.
2. In the saucepan, heat 1 tbsp vegetable oil over medium heat. Add chopped scallions and sauté 1 minute until soft but not browned.
3. Add rinsed rice; stir 1 minute to coat grains in oil.
4. Add coconut milk, 2 cups water, drained kidney beans, whole allspice berries, 1½ tsp salt, and 1/4 tsp black pepper. Stir once to combine; bring to a rolling boil over medium-high heat.
5. Once boiling, reduce heat to low, cover tightly and simmer undisturbed 18–20 minutes, until liquid is absorbed and rice is tender.
6. Remove from heat and let sit covered 5 minutes. Remove thyme sprigs and allspice berries, then fluff with a fork and keep covered until plating (serve within ~15 minutes of finishing).

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Spiced Caribbean Black Beans

Equipment

• Medium sauté pan with lid (2–3 qt)
• Wooden spoon

Ingredients (serves 6)

• Canned black beans — 30 oz total (two 15 oz cans), drained and rinsed ⁺
• Yellow onion — 1 medium, finely diced ⁺
• Red bell pepper — 1 medium, finely diced ⁺
• Scallions — 2 stalks, sliced (white + green) ⁺
• Fresh thyme — 3 sprigs, leaves removed and chopped ⁺
• Ground cumin — 1 tsp (2 g) ⁺
• Ground allspice (or 2 additional whole berries crushed) — 1/4 tsp (0.5 g) ⁺
• Vegetable oil — 2 tbsp (30 ml) ⁺
• Low-sodium chicken broth or water — 1 cup (240 ml) ⁺
• Kosher salt — 1 tsp (5 g) ⁺
• Ground black pepper — 1/2 tsp (1 g) ⁺

Practical substitutions

• Use vegetable broth if you prefer vegetarian beans.

Cooking / Baking

• Total cook time: 20 minutes (10 min prep + 10 min simmer)

Instructions

1. Heat 2 tbsp vegetable oil in the sauté pan over medium heat.
2. Add diced onion and red bell pepper; cook 4–5 minutes until softened.
3. Add sliced scallions, chopped thyme, cumin and allspice; cook 1 minute, stirring to bloom the spices.
4. Add drained black beans and 1 cup broth (or water). Stir, bring to a simmer, reduce heat to low, cover and simmer 8–10 minutes to blend flavors.
5. Season with 1 tsp kosher salt and 1/2 tsp black pepper. Keep covered and warm until serving (finish within ~15 minutes of serve).

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Fried Sweet Plantains (Maduros)

Equipment

• 12" skillet or frying pan
• Tongs or slotted spatula
• Paper towels
• Thermometer (for oil temperature) recommended

Ingredients (serves 6)

• Ripe yellow/black-flecked plantains — 4 large (about 2.5–3 lb total) ⁺
• Vegetable oil (for frying) — 1 2/3 cups (405 ml) total; start with 1 1/2 cups (360 ml) in pan and reserve for topping up ⁺
• Kosher salt — 1/2 tsp (2.5 g) ⁺

Practical substitutions

• If plantains are not ripe (still firm green), they will not caramelize; delay menu until ripe or roast unripe plantains separately (not recommended here).

Cooking / Baking

• Oil temperature: 325–350°F (163–177°C)
• Total cook time (active): 20 minutes (5 min heat + 15 min frying in batches)
• Finish-to-order: plantains must be fried so they are done at or within a few minutes of 5:00 PM.

Instructions

1. Peel plantains: cut off ends, slice lengthwise through skin and remove peel; slice on the diagonal into 1/2" (1.2 cm) thick slices.
2. Heat 1 1/2 cups vegetable oil in a 12" skillet over medium heat for about 4–5 minutes, until shimmering. Use thermometer to confirm 325–350°F (163–177°C).
3. Working in 2–3 batches, add plantain slices in a single layer (do not crowd). Fry 2.5–3 minutes per side until deep golden and caramelized. Use tongs to turn.
4. Transfer to a plate lined with paper towels and sprinkle total 1/2 tsp kosher salt evenly over fried plantains.
5. Keep warm in a single layer on a warm rimmed sheet in a low oven (200°F) for up to 5 minutes if necessary; plantains are best served immediately at 5:00 PM.

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Quick Cucumber–Mango Salsa (optional)

Equipment

• Medium mixing bowl
• Spoon

Ingredients (serves 6 as side; optional)

• Ripe mangoes — 2 medium, diced ⁰
• English cucumber — 1 large, diced ⁰
• Red onion — 1/2 small, minced ⁰
• Fresh cilantro — 1/4 cup chopped (about 10 g) ⁰
• Fresh lime juice — 2 tbsp (30 ml) (about 1 lime) ⁰
• Kosher salt — 1/2 tsp (2.5 g) ⁰

Practical substitutions

• If mango is unavailable, use diced pineapple (fresh or canned and drained) ⁰.

Cooking / Baking

• Total time: 10 minutes (finish to order; make 5–10 minutes before serve)

Instructions

1. Combine diced mango, cucumber, red onion and cilantro in a bowl.
2. Add 2 tbsp lime juice and 1/2 tsp salt; toss and adjust salt as needed.
3. Hold briefly at room temperature and spoon onto plates within 5 minutes of serving.

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Pineapple–Ginger Spritz (kid-friendly drink)

Equipment

• Pitcher or beverage dispenser
• Glassware with ice
• Measuring cup

Ingredients (serves 6)

• Pineapple juice — 36 fl oz (1.06 L; 6 × 6 fl oz servings) ⁺
• Ginger ale — 12 fl oz (355 ml; 6 × 2 fl oz servings) ⁺
• Fresh limes — 3, cut into wedges for garnish ⁺
• Ice — as needed (not listed in shopping sections)

Practical substitutions

• If ginger ale is unavailable, use ginger beer (milder heat) or club soda with 2 tbsp fresh grated ginger strained per pitcher.

Cooking / Baking

• Total time: 5 minutes (assemble just before serving or chill 30 minutes if time allows)

Instructions

1. Chill pineapple juice and ginger ale if possible.
2. In a pitcher, combine pineapple juice and ginger ale just before serving; stir gently.
3. Pour over ice into glasses; garnish each glass with a lime wedge. Serve to both kids and adults.

3. LINEAR TIMELINE (4:07 PM–5:00 PM)

• 4:07 PM: Mojo-Roasted Pork Tenderloin — Begin pork prep: trim tenderloins, pat dry, measure and mix mojo (orange juice, lime juice, olive oil, brown sugar, cumin, oregano, thyme, scallions, ginger, garlic, 2 tsp salt, 1 tsp pepper); coat pork with half the mojo (reserve remainder). (10 minutes)
• 4:15 PM: Pork/Roasting — Turn oven on to 400°F (205°C) to preheat. Coconut Rice and Peas — start rice prep: rinse 2.5 cups rice and chop 2 scallions; gather coconut milk, water and beans. (start oven preheat while prepping rice) (2 minutes overlap with oven preheat)
• 4:17 PM: Pork — Heat 1 tbsp olive oil in 10" ovenproof skillet over medium-high and sear pork 3 minutes per side (total ~6 minutes). (4:17–4:23)
• 4:23 PM: Pork — Transfer seared pork to oven and roast at 400°F for 22 minutes (4:23–4:45). Insert thermometer probe if available. (roast time)
• 4:23 PM: Coconut Rice and Peas — While pork goes into oven, heat 1 tbsp vegetable oil in saucepan; sauté 2 chopped scallions 1 minute; add rinsed rice and stir 1 minute. (4:23–4:25)
• 4:25 PM: Coconut Rice and Peas — Add 2 cups coconut milk, 2 cups water, drained kidney beans, thyme sprigs and 6 allspice berries; bring to boil, then cover and reduce to low simmer for 20 minutes (4:25–4:45).
• 4:25 PM: Spiced Caribbean Black Beans — Start bean sauté: heat 2 tbsp oil in sauté pan; add diced onion and red bell pepper and cook 4–5 minutes until softened (4:25–4:30).
• 4:30 PM: Spiced Caribbean Black Beans — Add scallions, thyme, cumin and allspice; add drained black beans and 1 cup broth, simmer covered 8–10 minutes (4:30–4:40).
• 4:35 PM: Fried Sweet Plantains — Start heating 1 1/2 cups oil in 12" skillet until shimmering (about 4–5 minutes) so oil reaches ~325–350°F by 4:40. (4:35–4:40)
• 4:40 PM: Fried Sweet Plantains — Fry plantains in batches, 2.5–3 minutes per side, 2–3 batches total (active frying 4:40–4:55). Drain on paper towels and lightly salt as you plate.
• 4:40 PM: Spiced Caribbean Black Beans — Finish simmer; adjust salt/pepper; keep covered and warm (finish 4:40, remain warm until plating). (4:40–4:45)
• 4:45 PM: Pork — Remove pork from oven (target ~140–142°F internal), brush with reserved mojo; tent loosely with foil and rest on cutting board for 15 minutes (4:45–5:00).
• 4:45 PM: Coconut Rice and Peas — Remove saucepan from heat; rest covered 5 minutes, remove thyme and allspice berries, fluff rice and keep covered (4:45–4:50).
• 4:50 PM: Quick Cucumber–Mango Salsa (optional) — If using, combine diced mango, cucumber, red onion, cilantro, lime juice and 1/2 tsp salt; toss and hold at room temp (4:50–4:55).
• 4:55 PM: Plating — Slice rested pork tenderloin into medallions; spoon coconut rice and peas onto plates or a serving bowl; spoon spiced black beans; arrange fried plantains; add salsa if using; garnish with lime wedges. Pour Pineapple–Ginger Spritz into glasses over ice. (4:55–5:00)
• 5:00 PM: Serve — All components ready; family served at the table at exactly 5:00 PM.

4. CONSOLIDATED SHOPPING LIST

Produce

• Limes ⁺ — 6 total
• Navel oranges ⁺ — 2 medium
• Scallions ⁺ — 6 stalks
• Fresh thyme ⁺ — 10 sprigs
• Fresh ginger ⁺ — 2-inch piece (≈2 tbsp grated) ⁺
• Ripe plantains ⁺ — 4 large
• Yellow onion — 1 medium
• Red bell pepper — 1 medium
• Mango ⁰ — 2 medium (optional)
• English cucumber ⁰ — 1 large (optional)
• Red onion ⁰ — 1 small (optional)
• Fresh cilantro ⁰ — 1 small bunch (optional)

Meat / Seafood

• Pork tenderloin ⁺ — 3 lb (1.36 kg), trimmed (about 2 medium tenderloins)

Dairy

• Unsalted butter — 1 tbsp (14 g)

Dry Goods / Pantry

• Long-grain white rice ⁺ — 2.5 cups (500 g)
• Canned coconut milk ⁺ — 2 cups (480 ml) (approx. one 13.5–14 oz can plus 80 ml water if needed)
• Canned red kidney beans ⁺ — 15 oz can (425 g)
• Canned black beans ⁺ — 30 oz total (two 15 oz cans)
• Extra-virgin olive oil ⁺ — 2 tbsp (30 ml)
• Vegetable oil ⁺ — 1 2/3 cups (405 ml)
• Light brown sugar ⁺ — 1 tbsp (12 g)
• Ground cumin ⁺ — 2 tsp total (about 4 g)
• Dried oregano ⁺ — 1 tsp (1 g)
• Whole allspice berries ⁺ — 6 berries (or 1 tsp ground allspice)
• Kosher salt ⁺ — 5 tsp (approx. 30 g)
• Ground black pepper ⁺ — 1½ tsp (approx. 3 g)
• Low-sodium chicken broth or vegetable broth ⁺ — 1 cup (240 ml)

Drinks

• Pineapple juice ⁺ — 36 fl oz (1.06 L)
• Ginger ale ⁺ — 12 fl oz (355 ml)

5. NOTES & ASSUMPTIONS

• Optional table-side items: at-table hot pepper/jerk sauce for adults who want more heat; extra lime wedges (we included limes in shopping list).
• Global substitutions: canned coconut milk may vary by can size; use one 13.5–14 oz can plus measured water to reach 2 cups (480 ml) if necessary. Broth may be substituted with water if needed.
• Child-safety: frying plantains involves hot oil; keep children away from the stove during frying and oil heating. Use the back burners if available and keep handles turned inward.
• Timeline risks: the tightest execution window is 4:23–4:45 PM when the pork is roasting and the rice is simmering while you must finish the beans and prepare to fry plantains. This period requires active timing and attention to temperature. Mitigation: have all ingredients measured and within reach (mise en place) before 4:07 PM; set timers for rice and roast; use an instant-read thermometer for pork; heat the frying oil only after rice and beans are steady at simmer.
• Practical mitigation mindset: read the roast thermometer rather than guessing oven times; while roast is in oven, prioritize the rice and beans and preheat oil early so frying starts on schedule. If anything runs late, you can hold rice and beans covered for up to 10–15 minutes but plantains and pork resting should remain the finish priorities.
• Latest safe start time: You can start as late as 4:07 PM for a 5:00 PM serve.