Caribbean Family Sunday Supper

1. FINAL MENU

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

This meal is worth sitting down for because it concentrates the Caribbean palate into family-pleasing textures and flavors: a garlicky, herb-forward mojo turns quick pork tenderloins into an aromatic centerpiece, coconut rice soaks up pan juices, sweet fried plantains provide caramelized contrast, and a crisp cabbage–mango slaw brings brightness and crunch. The drinks—an easy pineapple-coconut refresher for kids and a balanced rum punch for adults—tie the tropical notes together while keeping the shared seasoning mild; heat is provided at the table for those who want it.

• Mojo-Roasted Pork Tenderloin
• Coconut Rice (with coconut milk)
• Fried Sweet Plantains (Maduros)
• Cabbage–Mango Slaw (dress at service)
• Rum-Soaked Pineapple with Toasted Coconut (dessert)
• Pineapple–Coconut Agua Fresca (kid drink)
• Añejo Rum Punch (adult beverage)
• Serve time: 5:00 PM

2. FULLY EXECUTABLE RECIPES

Mojo-Roasted Pork Tenderloin

Equipment

• 12-inch cast-iron or heavy skillet
• Rimmed baking sheet or 9x13-inch baking dish
• Instant-read meat thermometer
• Small blender or food processor (or a whisk and fine chop knife)
• Mixing bowls, measuring cups and spoons, tongs, paper towels

Ingredients (4 servings)

• Pork tenderloins, trimmed — 2.25 lb total (about 2 slender tenderloins)
• Garlic — 6 cloves (≈2 oz) ⁺
• Green onions (scallions), white + light green only — 4 stalks (about 3/4 cup chopped) ⁺
• Fresh oregano leaves — 2 tbsp, packed (or dried oregano 2 tsp) (see substitutions)
• Ground allspice — 1 tsp
• Ground cumin — 1 tsp
• Orange juice (fresh) — 1/2 cup (4 fl oz) (≈1 medium orange)
• Lime juice (fresh) — 2 tbsp (≈1 lime) ⁺
• Olive oil — 2 tbsp ⁺
• Brown sugar — 1 tbsp
• Kosher salt — 1.5 tsp
• Black pepper, ground — 1 tsp
• Optional, table-side only: minced scotch bonnet or habanero — 1 small pepper, finely minced ⁰

Practical substitutions:

• If fresh oregano is unavailable, use 2 tsp dried oregano.
• If you cannot get fresh orange, use 1/4 cup store-bought orange juice + 2 tbsp water.

Cooking / Baking

• Oven temperature: 400°F
• Target internal temperature for pork tenderloin: 145°F (remove, then rest 10 minutes; carryover will reach ~150°F)
• Total active cook time (searing + roasting): 25 minutes
• Total recipe time including prep and short marinate: 45 minutes

Instructions

1. Remove pork from refrigerator 5 minutes before starting prep. Pat dry with paper towels.
2. In a small blender or bowl, combine garlic (4 cloves), green onion whites (3 scallions), oregano, allspice, cumin, orange juice, lime juice, olive oil, brown sugar, 1 tsp kosher salt, and 1/2 tsp black pepper. Blend or finely mince and whisk until a loose paste forms (about 45–60 seconds).
3. Place tenderloins on a rimmed plate. Rub paste evenly over all surfaces. Let sit at room temperature, loosely covered, for 12–15 minutes while you begin other components (this is a short wet marinade only).
4. Preheat oven to 400°F with rack in upper-middle position.
5. After marinating, remove excess marinade from the pork with a fork; pat dry lightly with a paper towel (this helps a good sear). Season any exposed areas with remaining 1/2 tsp kosher salt and 1/2 tsp black pepper.
6. Heat a 12-inch cast-iron skillet over medium-high heat until smoking faintly. Add 1 tbsp olive oil and swirl to coat.
7. Sear tenderloins 2.5–3 minutes per side, turning with tongs to brown all sides (about 6 minutes total).
8. Transfer the skillet (if ovenproof) or move meat to a rimmed baking sheet and place in oven. Roast 12–15 minutes, checking temperature at 12 minutes. Remove when instant-read thermometer reads 145°F.
9. Tent loosely with foil and rest on cutting board 10 minutes. Slice into 1/2-inch medallions and serve immediately.

---

Coconut Rice

Equipment

• 2-quart heavy saucepan with tight-fitting lid
• Measuring cups and spoons
• Fine mesh sieve (to rinse rice)
• Wooden spoon

Ingredients (4 servings)

• Long-grain white rice — 2 cups (uncooked)
• Canned coconut milk — 1 1/2 cups (12 fl oz; use 1 can, see substitutions)
• Water — 2 1/2 cups (20 fl oz)
• Yellow onion — 1 medium, finely diced ⁺
• Garlic — 2 cloves, minced ⁺
• Kosher salt — 1 tsp
• Olive oil — 1 tbsp ⁺

Practical substitutions:

• If only light coconut milk is available, use a full 13.5–14 fl oz can and add 1/2 cup water.
• If jasmine rice is all you have, use same method and 2 cups rice : 4 cups liquid.

Cooking / Baking

• Simmer covered on low heat for 18–20 minutes, then rest 5 minutes off heat.
• Total cook time: 28–30 minutes

Instructions

1. Rinse rice in a fine-mesh sieve under cold water until water runs clear; drain well.
2. Heat saucepan over medium heat; add 1 tbsp olive oil. Add diced onion and cook 2–3 minutes until translucent. Add minced garlic and cook 30 seconds.
3. Add drained rice; stir to coat 1 minute. Add coconut milk, water, and 1 tsp kosher salt; stir once to combine.
4. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover tightly, and simmer 18–20 minutes without lifting the lid.
5. At 18 minutes check: rice should have absorbed liquid. Turn off heat and let rest, covered, 5 minutes. Fluff with fork and keep covered until plating. (Rice will hold covered; transfer to warm bowl if you prefer.)

---

Fried Sweet Plantains (Maduros)

Not nut-free: peanut.

Equipment

• 10–12-inch heavy skillet or saute pan
• Spider/skimmer or slotted spatula
• Plate lined with paper towels
• Chef’s knife and cutting board
• Tongs

Ingredients (4 servings)

• Ripe plantains — 3 large (yellow with black spots)
• Vegetable oil (neutral, for frying; NOT peanut oil) — 1 cup (8 fl oz)
• Kosher salt — 1/2 tsp

Practical substitutions:

• If ripe plantains are not available, oven-roasted ripe banana halves are a last-resort substitute but will be sweeter and softer.

Cooking / Baking

• Active cook time: 18–22 minutes (peeling, slicing, frying in batches)
• Total recipe time: 20–25 minutes

Instructions

1. Peel plantains: cut off both ends, make a shallow lengthwise slit through the skin and pull away peel. Slice diagonally into 1/2-inch thick slices.
2. Heat skillet over medium heat and add 1/2 cup oil. When oil shimmers (325–350°F if you have a thermometer), add half the plantain slices in a single layer without crowding.
3. Fry until deep golden brown on first side, about 3–4 minutes, then flip and fry 2–3 more minutes. Remove to paper-towel-lined plate and sprinkle with 1/4 tsp salt.
4. Add remaining oil if needed and fry second batch the same way. Total frying 2 batches about 12–16 minutes active time. Keep warm briefly on a rack or serve immediately — best within minutes of frying.

---

Cabbage–Mango Slaw (dress at service)

Equipment

• Large bowl for tossing
• Small jar or bowl for dressing
• Box grater or mandoline for cabbage/carrot, chef’s knife

Ingredients (4 servings)

• Green cabbage — 1 small head, shredded (about 6 cups) ⁺
• Carrot — 1 large, peeled and julienned or shredded ⁺
• Mango — 1 large, peeled and julienned ⁺
• Green onions (scallions), green parts only — 2 stalks, thinly sliced ⁺
• Fresh cilantro — 2 tbsp chopped ⁺
• Lime juice — 2 tbsp (≈1 lime) ⁺
• Rice vinegar — 1 tbsp
• Olive oil — 2 tbsp ⁺
• Kosher salt — 1 tsp
• Black pepper — 1/2 tsp

Practical substitutions:

• Use napa cabbage if green cabbage is unavailable; texture will be slightly softer.

Cooking / Baking

• Total active time: 12–15 minutes (prep)—dressing and toss 1–2 minutes at service
• Important: Do not dress until final step at ~4:55 PM; components may be prepared earlier and kept separate.

Instructions

1. Shred cabbage and carrot and place in a large bowl. Julienne mango and set aside in a separate dish at room temperature (do not toss with cabbage yet).
2. At 4:54 PM (just before serving) combine lime juice, rice vinegar, olive oil, 1 tsp salt, and 1/2 tsp pepper in a small jar and shake to emulsify.
3. At 4:55 PM add mango, green onion slices, cilantro to cabbage, pour dressing over, toss thoroughly, and plate immediately.

---

Rum-Soaked Pineapple with Toasted Coconut (dessert)

Equipment

• Cutting board and chef’s knife
• Medium mixing bowl
• Small skillet for toasting coconut (optional)

Ingredients (4 servings)

• Fresh pineapple — 1 medium (about 3 lb), peeled and cut into rings or wedges ⁺
• Dark (aged) rum — 3 tbsp (for macerating) — taken from adult bottle ⁺
• Brown sugar — 2 tbsp
• Shredded sweetened coconut — 1/4 cup (optional, for toasting) ⁰
• Optional: lime wedges for serving — 1 lime ⁰

Practical substitutions:

• If fresh pineapple is unavailable, canned pineapple rings in juice may be used (drain and reduce maceration time).

Cooking / Baking

• Total active time: 12–15 minutes

Instructions

1. Cut pineapple into preferred pieces. Place in medium bowl.
2. Sprinkle 2 tbsp brown sugar over pineapple and add 3 tbsp dark rum. Toss to coat and let sit 8–10 minutes while finishing other dishes.
3. Optional: toast shredded coconut in a dry skillet over medium heat 1–2 minutes until golden, stirring constantly.
4. Plate pineapple, spoon any syrup from bowl over fruit, sprinkle toasted coconut if using. Serve within 15 minutes.

---

Pineapple–Coconut Agua Fresca (kid drink) — 4 servings

Equipment

• Pitcher
• Measuring cups
• Spoon
• Glasses with ice

Ingredients (4 servings total)

• Pineapple juice — 4 cups (32 fl oz) ⁺
• Coconut water — 2 cups (16 fl oz)
• Fresh lime juice — 2 tbsp (from limes already listed) ⁺
• Granulated sugar — 2 tbsp (optional; omit if juice is sweet enough)
• Ice — as needed

Practical substitutions:

• If bottled pineapple juice is not available, juice 1 large fresh pineapple to yield ~3 cups and supplement with extra coconut water.

Cooking / Baking

• Active time: 5–10 minutes; chill recommended 20–60 minutes but not required
• Total time: 10 minutes active plus optional chill

Instructions

1. In a pitcher combine 4 cups pineapple juice, 2 cups coconut water, 2 tbsp lime juice, and 2 tbsp sugar (if using). Stir until sugar dissolves.
2. Chill if time permits. Serve over ice in individual glasses.

---

Añejo Rum Punch (adult beverage pairing)

Equipment

• Mixing pitcher or stirring glass
• Jigger or measuring cup
• Glassware: rocks or Collins glasses
• Ice

Ingredients (4 servings total)

• Añejo (aged) rum — 1 bottle (750 ml) to purchase; use 6 oz (3/4 cup / 6 fl oz) in this recipe ⁺
• Pineapple juice — 1 cup (8 fl oz) (from the pineapple juice purchased) ⁺
• Orange juice — 1 cup (8 fl oz) (bottled or fresh) — put under Drinks below
• Fresh lime juice — 1 tbsp (use limes already listed) ⁺
• Simple syrup — 2 tbsp (or 2 tbsp granulated sugar dissolved in 2 tbsp warm water)
• Ice
• Optional garnish: lime wheel, pineapple wedge

Practical substitutions:

• If you prefer wine to spirits, a dry rosé (one bottle) will also pair — not provided in this plan.

Cooking / Baking

• Active time: 5 minutes

Instructions

1. In a pitcher combine 6 oz rum, 1 cup pineapple juice, 1 cup orange juice, 1 tbsp lime juice, and 2 tbsp simple syrup. Stir to blend.
2. Taste and adjust sweetness with more syrup if needed. Serve over ice in 4 glasses, garnish if desired.
3. The purchased rum bottle remains available for top-ups or sipping.

3. LINEAR TIMELINE (4:00 PM–5:00 PM)

• 4:00 PM: (All) Clear and organize workspace; wash hands. Begin produce prep: shred cabbage and place in large bowl (cover), peel and julienne carrot, peel and prepare mango slices and place separately refrigerated or covered; peel and mince garlic cloves (set 6 aside); trim and roughly chop green onions (separate whites and greens), chop cilantro; peel and core pineapple and cut for dessert and set in bowl (leave maceration until later). (Component: Slaw, Pork, Dessert)
• 4:12 PM: (Pork) In blender or bowl, combine 4 garlic cloves, 3 scallion whites, oregano, allspice, cumin, orange juice (from 1 orange), 2 tbsp lime juice, 2 tbsp olive oil, 1 tbsp brown sugar, 1 tsp salt, 1/2 tsp pepper. Puree or whisk to a paste; rub evenly onto pork tenderloins. Let pork sit with paste (short marinade) while you continue. (Component: Pork)
• 4:15 PM: (Rice) Start coconut rice: rinse 2 cups rice. Heat 2-qt saucepan, add 1 tbsp olive oil, sauté diced onion 2–3 minutes, add 2 minced garlic cloves and stir 30 seconds. Add rice, 1 1/2 cups coconut milk, 2 1/2 cups water, 1 tsp salt; bring to boil then reduce to low, cover and simmer 18–20 minutes. (Component: Rice)
• 4:27 PM: (Pork) Remove excess mojo with fork, pat pork dry; preheat oven to 400°F (if not already hot). Heat 12-inch skillet for searing. (Component: Pork)
• 4:29 PM: (Pork) Add 1 tbsp olive oil to skillet and sear pork tenderloins 2.5–3 minutes per side, turning to brown all sides (total ~6 minutes). (Component: Pork)
• 4:35 PM: (Pork & Rice) Transfer seared pork to oven on rimmed sheet or keep in ovenproof skillet and roast at 400°F for 12–15 minutes to target 145°F internal. Meanwhile check rice at this moment: rice should be finishing or done; keep covered and off heat to rest. (Components: Pork, Rice)
• 4:36 PM: (Slaw) Prepare slaw dressing ingredients in a small jar (but do not toss yet): 2 tbsp lime juice, 1 tbsp rice vinegar, 2 tbsp olive oil, 1 tsp salt, 1/2 tsp pepper; set aside covered. (Component: Slaw)
• 4:40 PM: (Dessert & Drinks) Toss pineapple pieces with 2 tbsp brown sugar and pour 3 tbsp rum over them; toss and let macerate briefly. Begin making kid drink: combine pineapple juice and coconut water, 2 tbsp sugar and 2 tbsp lime juice in pitcher; stir and put in fridge or keep on ice. (Components: Dessert, Kid drink)
• 4:46 PM: (Plantains) Heat 1/2 cup vegetable oil in 10–12-inch skillet over medium heat until shimmering (approx 325–350°F). Peel and slice plantains if not already done. Fry first batch of plantains until deeply golden, ~3–4 minutes per side; transfer to paper towel and season with 1/4 tsp salt. (Component: Plantains)
• 4:50 PM: (Pork) Remove pork from oven when internal temperature reads 145°F; transfer to cutting board, tent loosely with foil and rest 10 minutes (this resting period is allowed up to ~15 minutes). (Component: Pork)
• 4:50 PM: (Plantains) Fry second batch of plantains, 3–4 minutes per side until golden; drain and season with remaining salt. (Component: Plantains)
• 4:54 PM: (Slaw) Finish final checks: warm plates if desired. Make final drizzle of dressing (shake again) and get utensils ready to toss at service. (Components: All)
• 4:55 PM: (Slaw & Plating) Toss slaw components with dressing and plate immediately. Slice rested pork into medallions, arrange on platter and tent loosely. Plate coconut rice into serving bowl and spoon a little pan juice from rested pork across meat just before slicing if desired. (Components: Slaw, Pork, Rice)
• 4:58 PM: (Plantains & Dessert) Arrange plantains alongside main plates. Spoon rum-macerated pineapple into small dessert bowls and sprinkle with toasted coconut if using. Pour adult rum punch into glasses over ice and kid agua fresca into separate glasses. (Components: Plantains, Dessert, Drinks)
• 5:00 PM: (Serve) Serve all components to the table at exactly 5:00 PM.

4. CONSOLIDATED SHOPPING LIST

Produce

• Garlic — 8 cloves (≈2 oz) ⁺
• Green onions (scallions) — 6 stalks ⁺
• Fresh oregano — 1 small bunch (≈1/4 cup leaves) (or dried oregano 2 tsp)
• Oranges — 1 medium (for 1/2 cup juice)
• Limes — 3 medium (for ~6 tbsp juice) ⁺
• Yellow onion — 1 medium ⁺
• Green cabbage — 1 small head (about 1 lb) ⁺
• Carrot — 1 large ⁺
• Mango — 1 large ripe ⁺
• Fresh cilantro — 1 small bunch (≈1/4 cup chopped) ⁺
• Ripe plantains — 3 large
• Pineapple — 1 medium (~3 lb) ⁺

Meat / Seafood

• Pork tenderloins — 2.25 lb total (approx 2 tenderloins)

Dry Goods / Pantry

• Long-grain white rice — 2 cups (about 1 lb)
• Canned coconut milk — 14 fl oz (1 can)
• Olive oil — 6 tbsp total ⁺
• Vegetable oil (neutral, for frying) — 1 cup (8 fl oz)
• Brown sugar — 3 tbsp total
• Granulated sugar — 2 tbsp
• Kosher salt — 3 tsp total
• Black pepper, ground — 1.5 tsp total
• Ground allspice — 1 tsp
• Ground cumin — 1 tsp
• Rice vinegar — 1 tbsp
• Shredded sweetened coconut — 1/4 cup ⁰

Drinks

• Pineapple juice (bottled) — 32 fl oz (4 cups) ⁺
• Coconut water — 16 fl oz (2 cups)
• Orange juice — 8 fl oz (1 cup)
• Añejo (aged) rum — 1 bottle (750 ml) ⁺

5. NOTES & ASSUMPTIONS

• Optional table-side items: minced scotch bonnet or habanero for adults; extra lime wedges; toasted coconut for dessert.
• Global substitution note: If fresh oregano is difficult to source, use 2 tsp dried oregano. If fresh pineapple is unavailable, use canned pineapple rings (drain and macerate for a shorter time).
• Child-safety: Keep the adult bottle of rum and any hot peppers out of reach of children. Any alcohol used in cooking retains some ethanol; serve desserts to children only after ensuring surface alcohol is minimal (the maceration time here is short and some rum remains); supervise.
• Timeline risks: The tightest execution window is the 4:29–4:50 PM block when you must sear the pork, roast it, and bring the rice to completion while also starting the plantain frying shortly after. Risk arises from simultaneous stovetop and oven demands and the need to monitor rice and oil temperature while searing. Mitigation mindset: stage all mise en place thoroughly before 4:12 PM (everything measured and at hand). Use the ovenproof skillet for searing + roasting if available to save transfer time. Keep a splatter screen and an assistant utensil (tongs) ready.
• Latest safe start time: You can start as late as 4:00 PM for a 5:00 PM serve. Begin at 4:00 PM exactly to follow the timeline above.