Mexican Cobb Salad

• Meat

  • 23 oz Smithfield peppercorn & garlic pork sirloin, Fresh

• Produce

  • 1 Avocado, small
  • 1/2 cup Black beans, canned
  • 2 cup Cherry tomatoes
  • 1 Chile
  • 1 Corn cobb
  • 1 Head Romaine lettuce

• Refrigerated

  • 2 Eggs, hard

• Bread & Baked Goods

  • 1 cup Tortilla strips, Fried

• Dairy

  • 1/3 cup Monterey jack cheese, Grated
  • 1/3 cup Queso fresco

Found on asimplepantry.com

Description

Ingredients

• 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
• 1/2 C Canned Black Beans, drained and rinsed
• 1 Chile, sliced into rings
• 1/3 C Monterey Jack Cheese, grated
• 1/3 C Queso Fresco
• 1 Small Avocado, sliced
• 1 C Fried Tortilla Strips

Directions

• 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!