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Mexican Cobb Salad

Course Salad
Cuisine Mexican
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8


  • 23 oz Smithfield Marinated Fresh Peppercorn & Garlic Pork Sirloin
  • 1 Head Romaine Lettuce chopped
  • 1 Corn Cobb
  • 2 Eggs hard-boiled and sliced
  • 2 C Cherry Tomatoes quartered
  • ½ C Canned Black Beans drained and rinsed
  • 1 Chile sliced into rings
  • C Monterey Jack Cheese grated
  • C Queso Fresco
  • 1 Small Avocado sliced
  • 1 C Fried Tortilla Strips


  • Preheat oven to 375 degrees. Place the Smithfield Marinated Fresh Pork Sirloin in a baking dish and roast in the oven for 27-30 minutes, or until a thermometer inserted into the center of the meat reads 150 degrees. Remove from oven.
  • While the pork is roasting, place a grill pan on the stove over medium-high heat, and brush with oil. Place the whole corn cobb on the pan and allow to cook until hot, slightly tender, and black in spots, around 10 minutes. Remove from the pan, then cut off the corn kernels.
  • In a large bowl, add the romaine lettuce, corn, eggs, tomatoes, black beans, chile, cheeses, avocado and tortilla strips. Slice the pork into strips and gently add to the salad, then top with dressing and serve!