Goal
   Objectif est d'identifier l'origine d'une recette de cuisine et de retourner un code correspondant dans un format JSON structuré.

    1. Recherche d’un pays mentionné dans la recette et extraction de son code ISO 3166-1 alpha-2.
    2. Détermination de l’origine culinaire du pays si aucun pays n'est explicitement mentionné.
    3. Identification d’un continent si aucun pays ne peut être déterminé.
    4. Retour du code WWW si l’origine ne peut être définie.

    Return Format
    Renvoies un objet JSON structuré comme suit :
    json
    {
        "data": "<code>"
    }
    - Si un pays est mentionné, utilise son code ISO 3166-1 alpha-2 (ex. : FR pour la France).
    - Si aucun pays n'est trouvé, renvoie un code de continent parmi :
        WAF (Afrique)
        WAS (Asie)
        WEU (Europe)
        WNA (Amérique du Nord)
        WSA (Amérique du Sud)
        WOC (Océanie)
    - Si aucune information ne permet de déterminer une origine, renvoie WWW.

    Warnings
    - Respecte l’ordre de priorité : pays → continent → code WWW.
    - Le code ISO 3166-1 alpha-2 doit être exact et valide si un pays est identifié.
    - Le format du JSON doit être strictement respecté et bien formatté.
    - Ne fais aucune supposition infondée sur l’origine de la recette.

    Context Dump
    Données de la recette fournies :

    json
    {
  "title": "Grilled Pork Tenderloin",
  "description": "The award-winning California Grill on the fifteenth floor of Disney's Contemporary Resort showcases flavors of the Pacific Coast along with unparalleled panoramic views around Seven Seas Lagoon and Bay Lake. To use this seasoned butter as a sauce for other grilled meats, fish, or poultry, roll it in a sheet of waxed paper, freeze it, and then cut into thin slices to top hot food; you'll have an instant sauce.",
  "subtitle": "Mains and Sides",
  "ingredients": [
    {
      "section": "Mustard Butter",
      "ingredients": [
        "6 tablespoons butter, softened",
        "2 tablespoons Dijon mustard, at room temperature",
        "2 tablespoons whole grain mustard (such as Pommery), at room temperature",
        "2 teaspoons fresh lemon juice",
        "1 teaspoon Worchester sauce",
        "1/8 teaspoon freshly ground pepper, or to taste"
      ]
    },
    {
      "section": "Pork Tenderloin",
      "ingredients": [
        "6 tablespoons olive oil, divided",
        "20 fresh sage leaves with stems, divided",
        "1/2 teaspoon salt, or to taste",
        "1/4 teaspoon freshly ground pepper, or to taste",
        "1 pound pork tenderloin, trimmed (reserve trimmings)"
      ]
    },
    {
      "section": "Roasted Garlic Puree",
      "ingredients": [
        "1 whole garlic head",
        "1 tablespoon olive oil"
      ]
    }
  ],
  "instructions": [
    "FOR MUSTARD BUTTER",
    "In a small bowl, with a fork, combine all ingredients.",
    "Can be covered and kept in refrigerator for up to two weeks.",
    "FOR PORK TENDERLOIN",
    "Carefully heat 4 tablespoons of the olive oil over medium-high heat in a 10-inch skillet until hot, but not smoking.",
    "With caution, add 5 of the sage leaves. Turn quickly, cooking for only 10 seconds. Immediately, with a slotted spoon, transfer the sage leaves to paper towels to drain.",
    "Repeat with remaining sage leaves. Set aside at room temperature until ready to serve.",
    "Stir together the remaining 2 tablespoons of the olive oil, salt, and pepper on a plate. Completely coat the pork tenderloin with the olive oil mixture.",
    "Preheat an empty 10-inch cast iron skillet over medium-high heat until very hot. Add the pork and sear, turning with tongs to brown all sides.",
    "Reduce the heat to medium and cook, turning frequently and basting occasionally with the mustard butter, for about 15 minutes, or just until the pork is cooked through.",
    "Set the pork aside, covered, on a cutting board, for 5 minutes to let the juices settle.",
    "FOR ROASTED GARLIC PUREE",
    "Preheat oven to 400°F. Cut off the stem and the top third of the garlic head. Place the garlic on a sheet of heavy-duty aluminum foil and drizzle with the olive oil. Wrap the garlic in foil, seal the edges tightly, and roast in the preheated 400°F oven for 1 hour.",
    "Remove package from the oven, open carefully, and let the garlic cool slightly.",
    "Scrape or squeeze out pulp from the garlic cloves, about 2 tablespoons roasted garlic puree from one head of garlic."
  ],
  "author": null
}