Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "4b18965198554d7cb1571b2500810407",
    "updated": "2025-04-25T13:45:56.942Z",
    "title": "Cherry-pork tenderloin medallions with butternut squash",
    "subtitle": "",
    "description": "Pork tenderloin serves as a lean alternative to the abundance of chicken often prepared at home. This dish is one of my personal favorites. The combination of pork and fruit has always delighted me, and the creamy texture of butternut squash represents my idea of culinary bliss. Combine these elements, and you've created a delicious meal that feels sophisticated, yet can be prepared in under 30 minutes. Shh... it's our little secret.",
    "ingredients": [
      {
        "section": "BUTTERNUT SQUASH",
        "ingredients": [
          "1-inch-cubed butternut squash",
          "plain vegan yogurt",
          "olive oil",
          "salt",
          "cayenne pepper"
        ]
      },
      {
        "section": "PORK TENDERLOIN",
        "ingredients": [
          "pork tenderloin, cut into 1-inch-thick slices",
          "salt and freshly ground pepper",
          "olive oil",
          "whole fruit cherry jam (with chunks of cherry)",
          "dijon mustard",
          "port"
        ]
      }
    ],
    "instructions": [
      "1 To prepare the squash, cook it in a covered microwave-safe dish in the microwave for 10 minutes, or until it becomes tender. Drain it, then puree in a food processor with the yogurt, olive oil, salt, and cayenne. Set aside, keeping it covered. Alternatively, you may use a handheld immersion blender for pureeing.",
      "2 While the squash is cooking, season the pork medallions with salt and pepper.",
      "3 Heat the olive oil in a large skillet over medium-high heat until it begins to shimmer and is nearly smoking. Add the medallions and cook for 3 minutes per side, or until browned. Combine the jam and mustard, then spoon over the pork. Lower the heat to low and allow it to simmer, covered, for 15 minutes, turning the medallions occasionally and basting with the sauce.",
      "4 Move the pork medallions to a serving plate and cover loosely with foil. Add the port to the cherry mixture in the skillet, raise the heat to medium, and simmer until it reduces to a rich gravy consistency, about 3 minutes. Return the medallions to the skillet and coat them in the sauce. Serve the butternut squash on plates, top with the medallions, and drizzle the sauce over everything."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]