<http://schema.org/recipeInstructions>
" Preheat grill for covered direct grilling on medium-high. In small bowl, mix dry mustard, cumin, crushed red pepper, and 1/2 teaspoon salt. Rub all over pork. Grill, covered, 15 minutes or until cooked through (145 degrees F), turning occasionally. Add cornbread to hot grill 2 minutes before pork is done cooking; grill 1 minute per side or until toasted. Transfer pork and cornbread to cutting board; tent with foil. Meanwhile, in large bowl, whisk dressing, milk, chives, lemon juice, and 1/4 teaspoon pepper. Add snap peas, cucumber, and radishes and toss to combine. Thinly slice pork. Divide among plates. Serve with Snap Pea-Cucumber Salad and cornbread."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a35523/spice-rubbed-pork-snap-pea-cucumber-salad-recipe-ghk0713/?src=shelter_footer>