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": "f82307eb599044e2883d799c6383bdc2",
    "updated": "2025-05-07T17:19:35.413Z",
    "title": "Grilled Pork Tenderloin",
    "subtitle": "Mains and Sides",
    "description": "The renowned California Grill, situated on the fifteenth floor of Disney's Contemporary Resort, features flavors inspired by the Pacific Coast and offers breathtaking panoramic views of Seven Seas Lagoon and Bay Lake. This seasoned butter can also be used as a sauce for other grilled meats, fish, or poultry. Simply roll it in waxed paper, freeze, and slice thinly to top hot dishes, creating an instant sauce.",
    "ingredients": [
      {
        "section": "Mustard Butter",
        "ingredients": [
          "butter, softened",
          "dijon mustard, at room temperature",
          "whole grain mustard (such as pommery), at room temperature",
          "fresh lemon juice",
          "worchester sauce",
          "freshly ground pepper, or taste"
        ]
      },
      {
        "section": "Pork Tenderloin",
        "ingredients": [
          "olive oil, divided",
          "fresh sage leaves with stems, divided",
          "salt, or taste",
          "freshly ground pepper, or taste",
          "pork tenderloin, trimmed (reserve trimmings)."
        ]
      },
      {
        "section": "Roasted Garlic Puree",
        "ingredients": [
          "whole garlic head",
          "olive oil"
        ]
      }
    ],
    "instructions": [
      "FOR MUSTARD BUTTER",
      "In a small bowl, use a fork to combine all the ingredients thoroughly.",
      "Cover and store in the refrigerator for up to two weeks.",
      "FOR PORK TENDERLOIN",
      "Heat 4 tablespoons of the olive oil carefully over medium-high heat in a 10-inch skillet until hot but not smoking.",
      "Add 5 of the sage leaves cautiously, cooking for only 10 seconds while turning them quickly. Immediately remove the sage leaves with a slotted spoon and place them on paper towels to drain.",
      "Repeat the process with the remaining sage leaves and set them aside at room temperature until serving.",
      "Mix the remaining 2 tablespoons of olive oil with salt and pepper on a plate. Coat the pork tenderloin evenly with this mixture.",
      "Preheat a clean 10-inch cast iron skillet over medium-high heat until very hot. Add the pork and sear, turning with tongs to brown all sides.",
      "Lower 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 on a cutting board, covered, and let it rest for 5 minutes to allow the juices to redistribute.",
      "FOR ROASTED GARLIC PUREE",
      "Preheat the oven to 400°F. Remove the stem and the top third of the garlic head. Place the garlic on a sheet of heavy-duty aluminum foil and drizzle with olive oil. Wrap the garlic tightly in the foil and roast in the oven for 1 hour.",
      "Carefully remove the foil packet from the oven and let the garlic cool slightly.",
      "Scoop or squeeze out the softened garlic pulp—about 2 tablespoons of roasted garlic puree will come from one head."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]