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": "6bb372fe4979451fab343d8e26f4b25c",
    "updated": "2025-05-07T14:45:53.440Z",
    "title": "Grilled Pork Tenderloin",
    "subtitle": null,
    "description": null,
    "ingredients": [
      {
        "section": "Garlic and Herb Polenta",
        "ingredients": [
          "olive oil",
          "finely chopped onion",
          "roasted garlic puree",
          "water",
          "milk",
          "heavy cream",
          "yellow cornmeal",
          "salt, or taste",
          "freshly ground pepper, or taste",
          "grated asiago or parmesan cheese",
          "crumbled soft mild goat cheese (such as montrachet).",
          "minced fresh thyme leaves",
          "minced fresh sage leaves",
          "chopped flat-leaf parsley, for garnish"
        ]
      },
      {
        "section": "Zinfandel Glaze",
        "ingredients": [
          "zinfandel wine",
          "red onion, finely chopped",
          "chicken broth",
          "finely chopped mushrooms",
          "fresh thyme",
          "cracked whole black peppercorns",
          "meat trimmings",
          "all-purpose flour"
        ]
      },
      {
        "section": "Balsamic Mushroom Glaze",
        "ingredients": [
          "cremini mushrooms",
          "olive oil",
          "coarse salt, or taste",
          "freshly ground pepper, or taste",
          "zinfandel glaze",
          "balsamic vinegar"
        ]
      }
    ],
    "instructions": [
      "FOR GARLIC AND HERB POLENTA",
      "Heat the olive oil over medium heat in a 3-quart saucepan until hot but not smoking.",
      "Add the onions and cook, stirring, for 3 minutes or until softened.",
      "Incorporate the roasted garlic puree.",
      "Pour in the water, milk, and heavy cream; bring the mixture to a simmer over high heat.",
      "Gradually whisk in the cornmeal in a slow, steady stream, whisking constantly.",
      "Add salt and pepper to taste.",
      "Continue cooking, stirring constantly, for 15 to 20 minutes until thick and bubbling.",
      "Remove from heat and stir in the Asiago, goat cheese, thyme, and sage.",
      "Serve the polenta hot, garnished with parsley.",
      "FOR ZINFANDEL GLAZE",
      "In a 2-quart saucepan, cook the wine and onion over high heat for 4 to 5 minutes until the liquid reduces by half.",
      "Add broth, mushrooms, thyme, and peppercorns; continue reducing the liquid until about 1/2 cup remains.",
      "Meanwhile, heat a 10-inch skillet over medium heat and cook the meat trimmings and flour, stirring regularly, for about 3 minutes until the trimmings are lightly browned.",
      "Slowly whisk the reduced wine mixture into the skillet; cook, stirring, for 2 to 3 minutes until the mixture boils and thickens.",
      "Strain the sauce through a fine sieve into a clean 1-quart saucepan. Discard solids. Use immediately or store covered in the refrigerator for up to one week.",
      "FOR BALSAMIC MUSHROOM GLAZE",
      "Preheat the oven to 400°F.",
      "In a medium bowl, toss the mushrooms with olive oil, salt, and pepper.",
      "Spread mushrooms in a single layer on a baking sheet and roast, turning once, for 7 to 8 minutes or until soft and browned.",
      "Bring the Zinfandel glaze to a simmer over medium heat in a 2-quart saucepan. Add the roasted mushrooms and balsamic vinegar. Simmer for 10 minutes.",
      "Strain the sauce through a fine sieve into a bowl. Store covered in the refrigerator for up to one week if not using immediately.",
      "TO SERVE",
      "Place the garlic and herb polenta on 4 warm serving plates.",
      "Cut the pork loin crosswise into 20 thick slices and arrange 5 slices on each portion of polenta.",
      "Spoon the balsamic mushroom glaze over the pork and garnish each serving with 5 fried sage leaves."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]