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": "0c9191134b814fc2ab59a0faaeec1158",
    "updated": "2025-04-21T21:26:35.498Z",
    "title": "Caribbean-Inspired Pork Tenderloin with Fresh Melon Salsa",
    "subtitle": null,
    "description": "This recipe ensures a flavorful and moist pork tenderloin by marinating it and then adding a spicy rub to seal in the juices.  The vibrant and healthy melon salsa elevates the dish, making it perfect for guests.  Enjoy the sliced pork cold, perhaps tucked into whole wheat pita bread with the salsa as a delightful relish.",
    "ingredients": [
      {
        "section": "For the pork",
        "ingredients": [
          "pork tenderloins (1 pound each), trimmed of excess fat",
          "freshly squeezed lime juice",
          "garlic cloves, minced finely",
          "serrano peppers, minced (seeds removed if you like less spicy)",
          "salt-free caribbean citrus seasoning"
        ]
      },
      {
        "section": "Melon Salsa",
        "ingredients": [
          "cucumber",
          "cantaloupe, seeded and cut into (25.4 mm) cubes",
          "cherry tomatoes, halved",
          "thinly sliced fresh basil",
          "freshly squeezed lime juice",
          "sugar"
        ]
      }
    ],
    "instructions": [
      "Place the pork tenderloins in a large baking dish.",
      "In a separate bowl, combine the lime juice, minced garlic, and minced serrano peppers.",
      "Pour the mixture over the pork, cover the dish, and refrigerate for 2 to 3 hours.",
      "Remove the pork from the marinade and pat dry, removing any excess marinade.",
      "Rub each tenderloin with the Caribbean Citrus seasoning.",
      "Allow the seasoned pork to rest at room temperature for 10 minutes.",
      "Preheat a gas grill to medium-high heat or prepare an oven broiler with the rack positioned 6 inches from the heat source.",
      "Grill or broil the pork for 18 to 20 minutes, until the internal temperature reaches 150°F.",
      "While the pork is cooking, prepare the salsa by combining all the salsa ingredients in a bowl. Set aside.",
      "Once cooked, transfer the pork to a platter and cover loosely with foil.",
      "Let the pork rest for approximately 10 minutes before slicing.",
      "Slice the pork and serve it with the melon salsa on the side."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Compared to 3 ounces of deli ham, which can have as much as 1,110 milligrams of sodium, a 3-ounce serving of broiled pork chop offers significantly less sodium at about 46 milligrams."
  }
]