Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers ar (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 ar.
    - 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 : ar (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "4c6fb6e90ac44619bbc2d2381dd8d84a",
    "updated": "2025-04-23T14:01:59.800Z",
    "title": "Keto Stuffed Pork Loin",
    "subtitle": null,
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "cold maple brine from pork chop recipe",
          "fresh spinach leaves, washed and stems removed",
          "cloves, ground",
          "fresh orange zest (peel)",
          "dried cranberries",
          "pecan halves, crumbled and toasted",
          "each fresh sage leaves",
          "light olive oil",
          "salt and fresh cracked pepper, to taste"
        ]
      }
    ],
    "instructions": [
      "Begin by butterflying the pork loin to create a large, rectangular sheet.",
      "Submerge the pork in the brine for 6 to 18 hours.",
      "After the brining period, preheat the oven to 450°F.",
      "Fill a medium pot with water and bring it to a boil.",
      "Prepare an ice bath in a separate bowl with about 12 ice cubes and 2 cups of water.",
      "Add a pinch of salt to the boiling water.",
      "Add the spinach to the boiling water and stir for 20 to 30 seconds.",
      "Quickly transfer the spinach to a colander, then plunge it into the ice bath.",
      "Stir the spinach in the ice bath to ensure it cools completely.",
      "Remove the spinach from the ice water and squeeze out as much water as possible.",
      "Separate the spinach into individual strands. Set aside.",
      "Remove the pork from the brine, rinse thoroughly, and discard the brine.",
      "Pat the pork completely dry with a towel and place it on a cutting board, fat side down.",
      "Season the pork with salt and pepper. Sprinkle with ground cloves and orange zest.",
      "Distribute the spinach evenly over the pork, leaving a 3 to 4-inch border of exposed pork on one end.",
      "Starting from the end opposite the exposed pork, tightly roll the pork loin like a jelly roll, maintaining an even and tight cylindrical shape.",
      "Secure the rolled pork loin with butcher's twine, ensuring it remains tightly bound and cylindrical.",
      "Rub the pork roast with olive oil and season with salt and pepper.",
      "Place the pork on a baking tray and bake for 10 minutes at 450°F.",
      "Reduce the oven temperature to 325°F and continue roasting for approximately 45 minutes, or until the internal temperature reaches 140°F.",
      "Remove the pork from the oven, cover with foil, and let it rest in a warm place for 15 minutes. After resting, remove the twine, slice, and serve."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]