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": null,
  "subtitle": null,
  "ingredients": [
    {
      "section": "Garlic and Herb Polenta",
      "ingredients": [
        "1 tablespoon olive oil",
        "1/2 cup finely chopped onion",
        "2 teaspoons roasted garlic puree",
        "1/4 cups water",
        "11/4 cups milk",
        "1/3 cup heavy cream",
        "1/2 cup yellow cornmeal",
        "1/2 teaspoon salt, or to taste",
        "1/8 teaspoon freshly ground pepper, or to taste",
        "2 tablespoons grated Asiago or Parmesan cheese",
        "1/4 cup crumbled soft mild goat cheese (such as Montrachet)",
        "1 tablespoon minced fresh thyme leaves",
        "1 tablespoon minced fresh sage leaves",
        "1 tablespoon chopped flat-leaf parsley, for garnish"
      ]
    },
    {
      "section": "Zinfandel Glaze",
      "ingredients": [
        "1 cup Zinfandel wine",
        "1 red onion, finely chopped",
        "2 cups chicken broth",
        "2 cups finely chopped mushrooms",
        "2 sprigs fresh thyme",
        "1/2 teaspoon cracked whole black peppercorns",
        "1/4 cup meat trimmings",
        "3 tablespoons all-purpose flour"
      ]
    },
    {
      "section": "Balsamic Mushroom Glaze",
      "ingredients": [
        "1/2 pound cremini mushrooms",
        "1 tablespoon olive oil",
        "1/2 teaspoon coarse salt, or to taste",
        "1/8 teaspoon freshly ground pepper, or to taste",
        "1 cup Zinfandel glaze",
        "3 tablespoons balsamic vinegar"
      ]
    }
  ],
  "instructions": [
    "FOR GARLIC AND HERB POLENTA",
    "Heat the olive oil over medium heat until hot, but not smoking, in a 3-quart saucepan.",
    "Add the onions and cook, stirring, for 3 minutes, or until softened.",
    "Stir in the roasted garlic puree.",
    "Add the water, milk, and heavy cream; bring the mixture to a simmer over high heat.",
    "Add cornmeal in a slow steady stream, whisking constantly.",
    "Stir in the salt and pepper.",
    "Cook, stirring constantly, 15 to 20 minutes, or until thick and bubbling.",
    "Remove the saucepan from the heat and stir in the Asiago, goat cheese, thyme, and sage.",
    "Serve the polenta hot, garnished with the parsley.",
    "FOR ZINFANDEL GLAZE",
    "Cook the wine and the onion over high heat for about 4 to 5 minutes in a 2-quart saucepan, or until liquid is reduced by half.",
    "Add the broth, mushrooms, thyme, and peppercorns; reduce the liquid to about 1/2 cups.",
    "Meanwhile, set a 10-inch skillet over medium heat and add the meat trimmings and flour. Cook, stirring regularly, for about 3 minutes, or until trimmings are lightly browned.",
    "Slowly whisk in the reduced wine mixture; cook, stirring, for 2 to 3 minutes, or until the mixture boils and thickens.",
    "Strain the sauce through a fine sieve into a clean 1-quart saucepan. Discard the solids. Use immediately or store, covered and chilled, for up to one week.",
    "FOR BALSAMIC MUSHROOM GLAZE",
    "Preheat oven to 400°F.",
    "Toss the mushrooms with the olive oil, salt, and pepper in a medium bowl.",
    "Spread mushrooms in a single layer 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 mushrooms and the balsamic vinegar. Simmer for 10 minutes.",
    "Strain the sauce through a fine sieve into a bowl. Sauce can be stored, covered, in the refrigerator, for up to one week.",
    "TO SERVE",
    "Arrange 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 serving of polenta.",
    "Ladle the balsamic mushroom glaze over the pork and top each serving with 5 leaves of fried sage."
  ],
  "author": null
}