Caribbean Sunday Supper: Jerk Pork Tenderloin & Rice & Peas

1. FINAL MENU

• Name of the meal: Caribbean Sunday Supper: Jerk Pork Tenderloin & Rice & Peas
• Cuisine type: Caribbean
• Serve time: 5:00 PM

This meal pairs a quick, spice-forward Jerk Pork Tenderloin—seared to a caramelized crust and rested for juiciness—with coconut rice & peas that provide comforting texture and aroma. Sweet fried plantains add a kid-friendly caramel note while an avocado–mango salad refreshes the palate at the table; nonalcoholic mango agua fresca and a classic rum punch complete the experience. The menu is balanced so finish-sensitive items (pork sear, fried plantains, dressed salad) complete within minutes of service while rice holds safely, enabling a single cook to execute reliably.

• Jerk Pork Tenderloin
• Coconut Rice & Peas
• Fried Ripe Plantains
• Avocado & Mango Salad
• Mango Agua Fresca (kid-friendly drink)
• Classic Caribbean Rum Punch (adult beverage)
• Scotch Bonnet Hot Pepper Sauce (optional)

2. FULLY EXECUTABLE RECIPES

Jerk Pork Tenderloin

Equipment

• 12-inch heavy skillet or 12-inch cast-iron grill pan (or outdoor gas grill with medium-high zone)
• Instant-read meat thermometer
• Wire rack on a rimmed baking sheet
• Cutting board, chef's knife
• Measuring spoons, measuring cups, small bowl, rubber spatula

Ingredients (serves 5)

• Pork tenderloin — 2.25 lb total (approximately two 1.1–1.2 lb tenderloins)
• Scallions (green onions) — 4 stalks, trimmed and roughly chopped (about 3/4 cup packed)
• Fresh ginger — 1.5 tablespoons grated (about a 1½-inch piece)
• Brown sugar (packed) — 2 tablespoons (28 g)
• Ground allspice — 1½ teaspoons (4.5 g)
• Ground cinnamon — 1/4 teaspoon (0.5 g)
• Ground nutmeg — 1/4 teaspoon (0.5 g)
• Ground black pepper — 1/2 teaspoon (1.0 g)
• Kosher salt — 2 teaspoons (10 g)
• Lime juice — 2 tablespoons (30 ml; from ~1 lime) ⁺
• Vegetable oil — 2 tablespoons (30 ml) ⁺

Practical substitutions:

• If fresh ginger is unavailable: use 1½ teaspoons ground ginger.
• If scallions are inconsistent: substitute 1 small shallot finely chopped.

Cooking / Baking

• Sear on medium-high; finish resting. Target internal temperature: 145°F (63°C) after a 5–10 minute rest.
• Total active cook time: 25 minutes (does not include the 8–15 minute rub rest that overlaps other tasks).

Instructions

1. Trim any silver skin from the tenderloins and pat dry with paper towels (2 minutes).
2. In a small bowl combine chopped scallions (about 3/4 cup), grated ginger (1.5 tbsp), brown sugar (2 tbsp), ground allspice (1½ tsp), cinnamon (1/4 tsp), nutmeg (1/4 tsp), black pepper (1/2 tsp), kosher salt (2 tsp), lime juice (2 tbsp) and vegetable oil (2 tbsp). Stir into a loose paste (2 minutes).
3. Rub the paste evenly over all surfaces of the tenderloins, pressing to adhere (1 minute). Let sit at room temperature 8–15 minutes while other dishes start (this is a brief surface rest, not a long marinate).
4. Heat the 12-inch skillet or grill pan over medium-high until very hot, about 2–3 minutes. Lightly oil the pan with 1 teaspoon of vegetable oil.
5. Place tenderloins in the hot pan and sear undisturbed 5–7 minutes until well browned; flip and sear the second side 5–7 minutes until an instant-read thermometer inserted into the thickest part reads 140–145°F (60–63°C). Total searing approx. 12–15 minutes.
6. Transfer tenderloins to the wire rack set over the rimmed baking sheet and rest 5–10 minutes; internal temperature should settle around 145°F. Slice into 1/2-inch medallions and plate immediately.

Total cook time: 25 minutes active (plus 8–15 minute passive paste rest overlapping other work).

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Coconut Rice & Peas

Not dairy-free: butter.

Equipment

• 3-quart saucepan with tight-fitting lid
• Wooden spoon
• Measuring cups and spoons
• Fine-mesh sieve (for draining canned peas)

Ingredients (serves 5)

• Long-grain white rice — 2.5 cups (500 g), rinsed until water runs clear
• Canned coconut milk — 13.5 fl oz (400 ml; one standard can)
• Water — 2.25 cups (540 ml)
• Canned pigeon peas, drained — 15 oz can (425 g drained) (or substitute beans) ⁺
• Yellow onion — 1 small (about 3.5 oz / 100 g), finely diced
• Garlic — 1 clove, minced
• Unsalted butter — 1 tablespoon (14 g)
• Kosher salt — 1½ teaspoons (7.5 g) ⁺
• Ground black pepper — 1/4 teaspoon (0.5 g)

Practical substitutions:

• If pigeon peas are unavailable: use one 15-oz can black beans or kidney beans, drained and rinsed.

Cooking / Baking

• Cover and simmer on low. After boiling, simmer 18–20 minutes. Total cook time: 30 minutes.

Instructions

1. Rinse 2.5 cups rice under cold water until runoff is clear; drain in a sieve (2 minutes).
2. In the 3-quart saucepan over medium heat melt 1 tablespoon butter. Add the diced yellow onion and sauté 2–3 minutes until translucent. Add minced garlic and sauté 30 seconds more (total 3 minutes).
3. Add rinsed rice, drained pigeon peas, 13.5 fl oz coconut milk and 2.25 cups water. Stir once, increase heat to medium-high and bring to a rolling simmer (3–4 minutes).
4. When it boils, reduce heat to low, cover tightly and simmer without lifting the lid 18–20 minutes.
5. Remove from heat and let sit covered 5 minutes. Fluff with a fork and season with 1½ teaspoons kosher salt and 1/4 teaspoon black pepper; keep covered off heat until plating.

Total cook time: 30 minutes.

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Fried Ripe Plantains

Equipment

• 10-inch skillet or sauté pan
• Tongs or spatula
• Paper towels and plate for draining
• Chef's knife and cutting board
• Sheet tray and foil for keeping warm

Ingredients (serves 5)

• Ripe plantains — 3 large (peel when skin mostly black) (Produce)
• Vegetable oil — 1½ cups (360 ml) for shallow frying ⁺
• Kosher salt — 1/2 teaspoon (2.5 g) for finishing ⁺
• Lime — 1 lime cut into 4 wedges for serving (juice optional) ⁺

Practical substitutions:

• If plantains are unavailable: use 3 very ripe bananas; frying time may be shorter.

Cooking / Baking

• Shallow fry over medium heat. Active cook time: 12–15 minutes.

Instructions

1. Peel each plantain and slice diagonally into 1/2-inch (12 mm) slices (approx. 4 minutes).
2. In the 10-inch skillet, pour 1½ cups (360 ml) vegetable oil and heat over medium until shimmering but not smoking, about 2–3 minutes.
3. Fry plantain slices in a single layer in batches so they do not touch. Fry 2–3 minutes per side until deep golden and caramelized. Use tongs to turn gently. Repeat for remaining batches (total frying time 10–12 minutes depending on batches).
4. Transfer cooked plantains to a paper-towel–lined plate, sprinkle evenly with 1/2 teaspoon kosher salt, and arrange in a single layer on a sheet tray; tent loosely with foil to keep warm (do not stack tightly).

Total cook time: 12–15 minutes active.

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Avocado & Mango Salad

Equipment

• Medium mixing bowl
• Chef's knife and cutting board
• Measuring spoons
• Small whisk or fork
• Serving bowl or plates

Ingredients (serves 5)

• Mango — 1 medium, peeled and diced (about 1 1/2 cups diced) ⁺
• Avocados — 2 medium, peeled, pitted and diced (about 2 cups diced)
• Red onion — 1/2 medium, thinly sliced (about 1/4 cup)
• Lime juice — 2 tablespoons (30 ml; from ~1 lime) ⁺
• Olive oil — 2 tablespoons (30 ml)
• Kosher salt — 3/4 teaspoon (3.75 g) ⁺
• Fresh cilantro — 1/4 cup chopped (optional garnish)

Practical substitutions:

• If mango is out of season: use 1 cup diced fresh pineapple (or 8 oz drained canned pineapple tidbits) for a different tropical note.

Cooking / Baking

• No heat. Total active time: 10 minutes. Dress and serve within 5 minutes of plating for best texture.

Instructions

1. In the medium bowl combine diced mango (1 1/2 cups), diced avocado (2 cups) and thinly sliced red onion (1/4 cup) (2 minutes).
2. Whisk together lime juice (2 tbsp) and olive oil (2 tbsp) with kosher salt (3/4 tsp) in a small cup (30 seconds).
3. Just before plating (within ~5 minutes of serving), gently fold the dressing into the mango–avocado mixture until evenly coated. Transfer to serving bowl and garnish with chopped cilantro if using.

Total cook time: 10 minutes.

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Mango Agua Fresca (kid-friendly)

Equipment

• Blender (2.0–3.0 cup capacity)
• Fine-mesh sieve (optional)
• Pitcher

Ingredients (makes ~6 cups / 5 small servings)

• Mango — 2 medium, peeled and chopped (about 3 cups chopped) ⁺
• Cold water — 4 cups (960 ml)
• Lime juice — 2 tablespoons (30 ml) ⁺
• Granulated sugar — 2 tablespoons (25 g)
• Ice (for serving) — optional, not listed on shopping list

Practical substitutions:

• If fresh mangoes are inconsistent: use 12 fl oz bottled mango nectar plus 1 cup (240 ml) water and reduce sugar to 1 tablespoon.

Cooking / Baking

• No heat; chill or serve over ice. Total active time: 10 minutes.

Instructions

1. In the blender combine 3 cups chopped mango, 4 cups cold water, 2 tablespoons lime juice and 2 tablespoons granulated sugar. Blend on high 60–90 seconds until smooth.
2. For a smoother texture, strain through the fine-mesh sieve into a pitcher (optional).
3. If sweeter flavor is desired by plan, add exactly 1 additional tablespoon (12.5 g) granulated sugar and blend 10 seconds more; do not add more than that. Chill in the pitcher or serve over ice.

Total active time: 10 minutes.

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Classic Caribbean Rum Punch (adult beverage)

Equipment

• Pitcher
• Measuring cup and spoons
• Stirring spoon

Ingredients (makes 5 servings)

• Dark Jamaican rum — 10 fl oz (300 ml) total (approx. 1 1/4 cups) (buy 1 bottle 750 ml) (Drinks)
• Orange juice — 1.5 cups (360 ml)
• Pineapple juice — 1.5 cups (360 ml)
• Fresh lime juice — 4 tablespoons (60 ml) ⁺
• Granulated sugar or simple syrup — 3 tablespoons (37.5 g or 45 ml simple syrup)
• Angostura bitters — 6 dashes (optional)

Practical substitutions:

• If dark Jamaican rum is unavailable: use a dark rum with molasses-forward flavor.

Cooking / Baking

• No cooking. Total prep time: 5 minutes.

Instructions

1. In the pitcher combine 10 fl oz dark rum, 1.5 cups orange juice, 1.5 cups pineapple juice, 4 tablespoons fresh lime juice and 3 tablespoons granulated sugar. Stir until sugar dissolves (~1–2 minutes).
2. Add 6 dashes Angostura bitters if using. Transfer to chilled pitcher or serve over ice immediately.

Total prep time: 5 minutes.

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Scotch Bonnet Hot Pepper Sauce (optional)

Equipment

• Blender or small food processor
• Small jar for serving

Ingredients (optional; yields ~3/4 cup)

• Scotch bonnet pepper — 1 small (or 1 habanero if scotch bonnet unavailable) ⁰
• White vinegar — 1/2 cup (120 ml) ⁰
• Lime juice — 1 tablespoon (15 ml) ⁺
• Granulated sugar — 1 teaspoon (4 g) ⁰
• Kosher salt — 1/4 teaspoon (1.25 g) ⁰

Practical substitutions:

• Substitute habanero for scotch bonnet. For significantly milder sauce substitute 1 small jalapeño (remove seeds and membranes).

Cooking / Baking

• No heat. Total active time: 5 minutes.

Instructions

1. Combine scotch bonnet (stem removed; keep seeds for full heat or remove seeds for milder), 1/2 cup white vinegar, 1 tablespoon lime juice, 1 teaspoon granulated sugar and 1/4 teaspoon kosher salt in blender. Blend until smooth (~30–45 seconds).
2. If the sauce tastes too sharp, add 1 teaspoon granulated sugar and blend 10 seconds more. If it tastes too sweet, add 1 tablespoon white vinegar and blend 5–10 seconds more. Transfer to a small jar and set on table as optional hot sauce for adult diners.

Total prep time: 5 minutes.

3. LINEAR TIMELINE (4:25 PM–5:00 PM)

• 4:25 PM: (Coconut Rice & Peas) Start: Rinse 2.5 cups rice until runoff is clear; drain in sieve (2 minutes).
• 4:27 PM: (Coconut Rice & Peas) Dice 1 small yellow onion and mince 1 garlic clove (1 minute).
• 4:28 PM: (Coconut Rice & Peas) In 3-quart saucepan over medium melt 1 tablespoon butter; add onion and sauté 2–3 minutes until translucent; add garlic and sauté 30 seconds (ends ~4:31 PM).
• 4:31 PM: (Coconut Rice & Peas) Add rinsed rice, drained 15-oz pigeon peas, 13.5 fl oz coconut milk and 2.25 cups water; stir once and bring to a rolling simmer (3–4 minutes).
• 4:35 PM: (Coconut Rice & Peas) Once boiling, reduce heat to low, cover tightly and simmer 18–20 minutes undisturbed (will finish ~4:53–4:55 PM).
• 4:31 PM: (Jerk Pork Tenderloin) While rice is coming to a boil, chop 4 scallions and grate 1.5 tbsp ginger; mix jerk paste ingredients in small bowl (2 minutes).
• 4:33 PM: (Jerk Pork Tenderloin) Rub paste over both tenderloins and let sit at room temperature 8–15 minutes while rice simmers and other tasks proceed.
• 4:35 PM: (Fried Ripe Plantains) Peel and diagonal-slice 3 ripe plantains into 1/2-inch slices (approx. 4 minutes; ends ~4:39 PM).
• 4:39 PM: (Fried Ripe Plantains) Heat 1½ cups vegetable oil in 10-inch skillet over medium until shimmering (about 2 minutes).
• 4:41 PM: (Fried Ripe Plantains) Fry first batch of plantains 2–3 minutes per side until golden; transfer to paper towels; repeat batches (expected frying window 4:41–4:51 PM).
• 4:41 PM: (Jerk Pork Tenderloin) While plantains fry, preheat 12-inch skillet or grill pan over medium-high for 2–3 minutes so it is very hot by sear time.
• 4:44 PM: (Jerk Pork Tenderloin) Oil the hot pan lightly and place pork tenderloins in pan to begin searing (first side).
• 4:50 PM: (Jerk Pork Tenderloin) Flip pork to second side and continue searing; monitor with instant-read thermometer aiming for 140–145°F at thickest point (searing completes ~4:56–4:58 PM depending on carry).
• 4:53 PM: (Coconut Rice & Peas) Rice simmer ends; remove from heat and let sit covered 5 minutes (fluffing time scheduled later).
• 4:51 PM: (Fried Ripe Plantains) Finish last plantain batch, sprinkle with 1/2 teaspoon kosher salt; arrange in single layer on sheet tray and tent loosely with foil to keep warm (ends ~4:51 PM).
• 4:52 PM: (Avocado & Mango Salad) Dice 1 mango and 2 avocados; thinly slice 1/2 red onion and combine in medium bowl (2–3 minutes).
• 4:54 PM: (Mango Agua Fresca) Blend 2 chopped mangoes with 4 cups cold water, 2 tbsp lime juice and 2 tbsp granulated sugar until smooth; pour into pitcher and chill or set over ice (2 minutes).
• 4:54 PM: (Classic Caribbean Rum Punch) In pitcher combine 10 fl oz dark rum, 1.5 cups orange juice, 1.5 cups pineapple juice, 4 tbsp lime juice and 3 tbsp granulated sugar; stir until sugar dissolves (1–2 minutes).
• 4:55 PM: (Coconut Rice & Peas) Fluff rice with fork, season with 1½ teaspoons kosher salt and 1/4 teaspoon black pepper; keep covered off heat (1 minute).
• 4:56 PM: (Jerk Pork Tenderloin) Remove pork to wire rack on rimmed sheet tray to rest 5–10 minutes (slice after resting).
• 4:56 PM: (Avocado & Mango Salad) Whisk 2 tbsp olive oil with 2 tbsp lime juice and 3/4 tsp kosher salt; gently fold into mango–avocado mixture and transfer to serving bowl (2 minutes). Finish salad within ~4 minutes of serve time.
• 4:58 PM: (Jerk Pork Tenderloin) Slice rested pork into 1/2-inch medallions and arrange on serving platter (2 minutes).
• 4:59 PM: (Plating) Fluff rice one more time and portion into serving bowls; arrange plantains and pork on plates and place salad and pitchers on table. Final quick check of temperatures and garnishes.
• 5:00 PM: (Service) Serve all dishes and beverages to table at exactly 5:00 PM.

4. CONSOLIDATED SHOPPING LIST

Produce

• Yellow onion — 1 small (about 100 g)
• Red onion — 1/2 medium (about 50 g)
• Scallions (green onions) — 4 stalks (about 75 g) ⁺
• Fresh ginger — 1 small piece (~1.5 inches, ~15 g)
• Garlic — 1 clove (about 3 g)
• Limes — 5 total (use for juice and wedges) ⁺
• Mango — 3 medium total (2 for agua fresca + 1 for salad) ⁺
• Avocados — 2 medium
• Ripe plantains — 3 large
• Fresh cilantro — 1 small bunch (optional garnish)
• Scotch bonnet pepper — 1 small (optional component) ⁰

Meat / Seafood

• Pork tenderloin — 2.25 lb total (approx. 1.02 kg)

Dairy

• Unsalted butter — 1 tablespoon (14 g)

Dry Goods / Pantry

• Long-grain white rice — 2.5 cups (500 g)
• Canned coconut milk — 13.5 fl oz (400 ml)
• Canned pigeon peas (or substitute black/kidney beans) — 15 oz can (425 g) ⁺
• Vegetable oil — 1.75 cups total (420 ml) ⁺
• Olive oil — 2 tablespoons (30 ml)
• Brown sugar — 2 tablespoons (28 g)
• Granulated sugar — 5 tablespoons total (approx. 62.5 g) ⁺
• Kosher salt — 2 tablespoons total (30 g) ⁺
• Ground allspice — 1½ teaspoons (4.5 g)
• Ground cinnamon — 1/4 teaspoon (0.5 g)
• Ground nutmeg — 1/4 teaspoon (0.5 g)
• Ground black pepper — 1 teaspoon total (approx. 2 g)
• White vinegar — 1/2 cup (120 ml) ⁰

Drinks

• Dark Jamaican-style rum — 1 bottle (750 ml) (use 10 fl oz / 300 ml) (Drinks)
• Orange juice — 1.5 cups (360 ml)
• Pineapple juice — 1.5 cups (360 ml)
• Angostura bitters — 1 small bottle (optional)

5. NOTES & ASSUMPTIONS

• Optional table-side items: Scotch bonnet hot pepper sauce (recipe provided) is optional and should be placed on the table for adult diners only; the shared base flavor is kept mild.
• Global substitutions: canned pigeon peas may be replaced by canned black beans or kidney beans; fresh ginger may be replaced with ground ginger (1½ tsp) if needed.
• Child-safety notes: keep whole hot peppers sealed and out of reach of children; when handling hot peppers, wear gloves or wash hands thoroughly and do not touch eyes.
• Explicit timeline risks:
  • Tightest execution window is 4:41–4:56 PM when searing the pork (finish-to-order) overlaps plantain frying and final salad dressing. Both the pork sear and plantain batches demand short consecutive attention.
  • Mitigation mindset: preheat pans and have thermometer and tongs at hand. Prepare all chopping and mise en place before the start time so you only perform cooking tasks in the critical window. If pork reaches 145°F early, rest it on the rack tented lightly for up to 10 minutes; slice immediately before serving.
• The latest safe start time: You can start as late as 4:25 PM for a 5:00 PM serve. Begin at 4:25 PM and follow the timeline exactly.