Caribbean Sunset Supper

1. FINAL MENU

• Cuisine: Caribbean
• Serve time: 5:00 PM

This compact Caribbean supper layers familiar island flavors — warming allspice and brown sugar, bright orange, creamy coconut rice, sweet mango and black beans — into a 2-person menu that finishes crisply at the table. A roasted pork tenderloin provides a fast, deeply seasoned centerpiece that rests while the cook finishes a hot batch of sweet fried plantains and plates the rice and salad; a kid-friendly pineapple sparkler and a Dark 'n' Stormy-style pairing complete the experience.

• Pork Tenderloin, Caribbean-Spiced with Orange-Allspice Glaze
• Coconut Rice
• Black Bean & Mango Salad
• Fried Ripe Plantains (Maduros)
• Pineapple Sparkler (kid-friendly drink)
• Dark 'n' Stormy — adult beverage pairing

2. FULLY EXECUTABLE RECIPES

Pork Tenderloin, Caribbean-Spiced with Orange-Allspice Glaze

Equipment

• 10-inch ovenproof stainless-steel or cast-iron skillet
• Instant-read thermometer
• Baking sheet lined with foil
• Small bowl
• Microplane or fine grater
• Tongs
• Paper towels

Ingredients

• 1.0 lb pork tenderloin, trimmed of silverskin
• 1 tsp kosher salt ⁺
• 1/2 tsp freshly ground black pepper ⁺
• 1 TB brown sugar
• 1 tsp ground allspice
• 1/4 tsp ground cinnamon
• 1/8 tsp ground cloves
• 1 tsp garlic powder
• 1 TB vegetable oil ⁺ (for searing)
• 1 medium orange — zest and juice separated (zest = 1 tsp; juice = 1/3 cup) ⁺
• 1 TB honey
• 1 TB apple cider vinegar
• 1 TB unsalted butter (for glaze and finish)

Practical substitutions:

• If ground allspice is unavailable, substitute 1/2 tsp ground cinnamon plus 1/8 tsp ground cloves (not ideal but acceptable).
• If no fresh orange, substitute 1/3 cup pasteurized orange juice (zest omitted).

Cooking / Baking

• Oven: 400°F
• Target internal temp: 145°F (followed by 3–5 minute rest and a 10–15 minute tented rest allowed)

Total cook time: 34 minutes active (does not include up to 15 minutes resting)

Instructions

1. Remove pork from refrigerator 10 minutes before starting. Pat dry with paper towels.
2. Preheat oven to 400°F. Place skillet in oven while it preheats (10 minutes) so it is hot when searing.
3. In a small bowl, combine brown sugar, allspice, cinnamon, cloves, garlic powder, kosher salt and black pepper; mix to a uniform rub.
4. Rub the spice mixture evenly over the pork tenderloin.
5. Heat the preheated skillet on stovetop over medium-high. Add 1 TB vegetable oil and swirl.
6. Sear pork: place tenderloin in skillet and brown 3 minutes without moving; turn with tongs and brown second side 3 minutes (total ~6 minutes). Transfer skillet directly to the 400°F oven.
7. Roast in oven until internal temp reaches 145°F (insert instant-read thermometer into center): about 16–20 minutes depending on thickness. Check at 14 minutes to avoid overcooking.
8. While pork roasts, in a small saucepan combine orange juice, orange zest, honey and apple cider vinegar. Bring to a gentle simmer over medium heat and simmer 2–3 minutes, reduce slightly, then whisk in 1 TB butter off heat. Keep warm; this is the glaze.
9. Remove pork from oven when 145°F. Spoon 1–2 tsp glaze over pork, tent with foil, and rest on a cutting board for 10–15 minutes. Final finish: after 10 minutes resting, spoon remaining glaze over pork and slice to serve.
10. Slice pork across the grain into 1/2-inch slices at plating time.

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Coconut Rice

Equipment

• 2-qt saucepan with tight-fitting lid
• Measuring cups and spoons
• Fine-mesh sieve
• Fork

Ingredients

• 1 cup long-grain white rice (uncooked)
• 1 (13.5 oz) can full-fat coconut milk — use about 1 cup (reserve the rest for another use)
• 1 cup water
• 1/2 tsp kosher salt ⁺
• 1 TB unsalted butter

Practical substitutions:

• If canned coconut milk is unavailable, use 1 cup milk + 1 cup water and add 1/2 tsp sugar (flavor shifts to less authentic but acceptable).

Cooking / Baking

• Stove, medium-high to low heat.

Total cook time: 25 minutes (5 min prep + 20 min simmer)

Instructions

1. Rinse rice in a fine-mesh sieve under cold running water until runoff is clear; drain well (30 seconds).
2. In a 2-qt saucepan, combine rinsed rice, 1 cup coconut milk, 1 cup water, and 1/2 tsp kosher salt. Stir once.
3. Bring to a gentle boil over medium-high heat (about 4 minutes). Reduce heat to low, cover, and simmer undisturbed 18–20 minutes, until liquid is absorbed and rice is tender.
4. Remove from heat, add 1 TB butter, fluff with a fork, keep covered until plating. Hold at room temperature; rice holds well for the ~30–40 minutes until service.

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Black Bean & Mango Salad

Equipment

• Cutting board and chef’s knife
• Mixing bowl
• Measuring spoons
• Spoon

Ingredients

• 1 (15 oz) can black beans, drained and rinsed (about 1.5 cups)
• 1 medium ripe mango, peeled and diced (~1 1/4 cups)
• 1 small red bell pepper, seeded and diced (about 3/4 cup)
• 1/4 cup finely chopped red onion
• 2 TB chopped fresh cilantro (about 2 large sprigs)
• 1 TB fresh orange juice (from the oranges listed) ⁺
• 1 TB apple cider vinegar
• 1 TB olive oil
• 1/2 tsp kosher salt ⁺
• 1/8 tsp black pepper ⁺

Practical substitutions:

• If mango is out of season, substitute 3/4 cup diced ripe peach or 3/4 cup diced pineapple.

Cooking / Baking

• No cooking required.

Total cook time: 15 minutes

Instructions

1. Drain and rinse black beans; place in mixing bowl.
2. Add diced mango, bell pepper, red onion, and cilantro.
3. In a small bowl, whisk 1 TB orange juice, 1 TB apple cider vinegar, 1 TB olive oil, 1/2 tsp kosher salt and 1/8 tsp black pepper.
4. Pour dressing over salad, toss to combine. Taste and adjust salt if needed. Keep covered at room temperature until service.

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Fried Ripe Plantains (Maduros)

Equipment

• 10-inch heavy skillet or frying pan
• Spider/skimmer or slotted spoon
• Paper towels
• Tongs
• Knife and cutting board

Ingredients

• 2 ripe plantains (ripe = black-spotted yellow, very sweet)
• 1 cup vegetable oil ⁺ (for frying) — plus 1 TB for searing if used elsewhere already included in total
• 1/4 tsp kosher salt ⁺ (for finishing)

Practical substitutions:

• If plantains are not available, substitute 2 large ripe bananas (texture and sweetness differ; fry gently).

Cooking / Baking

• Stove, medium heat. Frying oil temperature ~325–350°F.

Total cook time: 12 minutes active (peeling and slicing 4 min, frying 8 min)

Instructions

1. Peel plantains: cut off ends, slice lengthwise 1/2-inch and scoop peel with knife, then slice each plantain into 1/2-inch diagonal rounds.
2. Heat 1 cup vegetable oil in the 10-inch skillet over medium heat until shimmering but not smoking (~325–350°F). (To test, drop a small piece of plantain — it should sizzle gently.)
3. Fry plantain slices in a single layer (work in 2 small batches) 3–4 minutes per side, until deep golden and caramelized. Use tongs to flip.
4. Transfer to paper towels, sprinkle each batch immediately with 1/8 tsp kosher salt. Keep warm and crisp for up to 5–7 minutes; this is a finish-to-order item — fry so final batch finishes within ~5 minutes of service.

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Pineapple Sparkler (kid-friendly drink)

Equipment

• Pitcher or mixing glass
• 2 highball glasses
• Measuring cup
• Spoon

Ingredients (total for 2 servings)

• 2 cups 100% pineapple juice
• 1 cup chilled sparkling water
• 1 tsp lime juice (from 1 lime) — optional for brightness
• Ice (enough for 2 glasses)
• Mint sprigs for garnish (2 sprigs) — produce

Practical substitutions:

• If fresh lime is unavailable, omit; drink is still pleasant.

Cooking / Baking

• No cooking.

Total preparation time: 5 minutes

Instructions

1. In a pitcher combine 2 cups pineapple juice, 1 tsp lime juice, and 1 cup chilled sparkling water; stir gently.
2. Fill two glasses with ice, divide the liquid between them, garnish each with a mint sprig, serve chilled.

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Dark 'n' Stormy — Adult Beverage Pairing

Equipment

• Highball glass
• Jigger

Ingredients

• Dark rum: 1 bottle (750 ml) — style: dark Caribbean rum (e.g., Jamaican or Barbados aged dark rum)
• Ginger beer: 24 fl oz total (two 12-oz bottles) — non-alcoholic ginger beer
• Lime wedges for garnish (use the 1 lime listed in Produce)

Notes:

• Purchased adult beverage — no cooking steps. To serve: 2 oz dark rum over ice in a highball, top with 4 oz ginger beer; garnish with lime wedge.

Total preparation time: 2 minutes per serving

3. LINEAR TIMELINE (4:00 PM–5:00 PM)

• 4:00 PM: (Coconut Rice) Rinse 1 cup rice in a sieve; combine rice, 1 cup coconut milk, 1 cup water and 1/2 tsp kosher salt in 2-qt saucepan and bring to a gentle boil over medium-high.
• 4:04 PM: (Coconut Rice) Reduce heat to low, cover and simmer rice 18–20 minutes undisturbed (set timer for 18 minutes).
• 4:05 PM: (Black Bean & Mango Salad) While rice is coming to a simmer, drain and rinse black beans, dice mango and red pepper, finely chop 1/4 cup red onion and cilantro, and combine ingredients in a bowl.
• 4:10 PM: (Black Bean & Mango Salad) Whisk 1 TB orange juice, 1 TB apple cider vinegar, 1 TB olive oil, 1/2 tsp kosher salt and 1/8 tsp pepper; toss into bean–mango mixture and cover. Place covered bowl at room temperature.
• 4:11 PM: (Pork Tenderloin) Begin oven preheat to 400°F; place 10-inch skillet in oven to preheat as well. Pat pork dry and rub with spice mixture (brown sugar, allspice, cinnamon, cloves, garlic powder, 1 tsp salt, 1/2 tsp pepper).
• 4:21 PM: (Pork Tenderloin) Remove hot skillet from oven, heat on stovetop over medium-high, add 1 TB vegetable oil and sear pork 3 minutes per side (4:21–4:27).
• 4:27 PM: (Pork Tenderloin) Transfer skillet to 400°F oven and roast pork until internal temp 145°F (about 16–18 minutes). Set a thermometer alarm for 14 minutes to check early.
• 4:24 PM: (Coconut Rice) Check rice at 18–20 minute mark; if done (liquid absorbed, tender) remove from heat, stir in 1 TB butter, fluff and keep covered. If rice needs another 2 minutes, keep simmering until done.
• 4:30 PM: (General) Quick check: rice is resting covered; salad is covered; pork roasting in oven.
• 4:43 PM: (Pork Tenderloin) Start warming glaze: combine orange juice and zest, honey and apple cider vinegar in small saucepan; simmer 2–3 minutes then whisk in 1 TB butter and keep warm off heat.
• 4:45 PM: (Pork Tenderloin) Remove pork when thermometer reads 145°F. Spoon 1–2 tsp glaze over pork, tent with foil and move to cutting board to rest (this is allowed to rest up to 15 minutes).
• 4:46 PM: (Fried Plantains) Heat 1 cup vegetable oil in 10-inch skillet over medium heat until shimmering (~3 minutes). Peel and slice plantains now if not already prepped.
• 4:49 PM: (Fried Plantains) Fry first batch of plantain slices 3–4 minutes per side until deep golden; transfer to paper towels and sprinkle with 1/8 tsp kosher salt.
• 4:53 PM: (Fried Plantains) Fry second batch 3–4 minutes per side until caramelized; transfer to paper towels and sprinkle with 1/8 tsp kosher salt. Keep warm briefly — final batch should finish about 5–10 minutes before service but still crisp.
• 4:55 PM: (Pork Tenderloin) After at least 10 minutes rest (tent still on), spoon remaining glaze over pork and slice across the grain into 1/2-inch slices; arrange slices on warm plate and tent lightly if plating early. Rice is fluffed and held covered.
• 4:56 PM: (Plating) Reheat any rice if needed on very low for 1–2 minutes; re-toss salad if dressing settled.
• 4:58 PM: (Drinks) Assemble Pineapple Sparkler into two glasses with ice and a mint sprig. Prepare two Dark 'n' Stormy cocktails at the bar station (2 oz dark rum + 4 oz ginger beer each).
• 5:00 PM: (Service) Plate coconut rice, black bean & mango salad, arrange glazed pork slices, add fried plantains; serve at table and bring drinks. Service complete.

4. CONSOLIDATED SHOPPING LIST

Produce

• 2 ripe plantains — 2 pieces
• 1 medium mango — 1 piece
• 1 small red bell pepper — 1 piece
• 1 small red onion — 1 piece
• 2 medium oranges ⁺ — 2 pieces
• 1 lime — 1 piece
• 1 small bunch fresh cilantro — 1 bunch
• 3 garlic cloves — 3 cloves
• 2 mint sprigs — 2 sprigs

Meat / Seafood

• Pork tenderloin — 1.0 lb

Dairy

• Unsalted butter — 2 TB total

Dry Goods / Pantry

• Long-grain white rice — 1 cup (uncooked)
• 1 (13.5 oz) can coconut milk — 1 can
• 1 (15 oz) can black beans — 1 can
• Brown sugar — 1 TB
• Ground allspice — 1 tsp
• Ground cinnamon — 1/4 tsp
• Ground cloves — 1/8 tsp
• Garlic powder — 1 tsp
• Kosher salt ⁺ — 2.25 tsp total
• Ground black pepper ⁺ — 5/8 tsp total
• Vegetable oil ⁺ — 1 cup + 1 TB total
• Olive oil — 1 TB
• Honey — 1 TB
• Apple cider vinegar — 2 TB total
• 100% pineapple juice — 2 cups
• Sparkling water — 1 cup (8 fl oz)
• Instant-read thermometer (if you don't already have one) — 1

Drinks

• Dark rum, dark Caribbean-style (bottle) — 1 bottle (750 ml)
• Ginger beer — 24 fl oz total (two 12-oz bottles)

(Note: Items marked with ⁺ are used in more than one component.)

5. NOTES & ASSUMPTIONS

• Optional table-side items: hot sauce or extra glaze on the table for adults who want more heat or sweetness.
• Global substitution: if fresh orange is unavailable, use 1/3 cup pasteurized orange juice; omit orange zest. This changes brightness but preserves glaze.
• Child-safety: Frying uses hot oil — keep children away from the stovetop while frying plantains and during searing.
• Timeline risks:
  • Tightest execution window: the last 20 minutes (searing/roasting pork, preparing glaze, frying plantains). The risk is managing short searing/roast timing while oil reaches frying temperature for plantains.
  • Mitigation mindset: complete full mise-en-place before starting (peel and slice plantains, have glaze ingredients pre-measured, have thermometer ready). Keep the skillet preheated in the oven on the schedule so searing time is predictable. Begin heating frying oil only when pork is in the oven resting window so oil is ready for the finish-to-order plantains.
• Latest safe start time: You can start as late as 4:00 PM for a 5:00 PM serve.