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": "a6f45ec97a1a4947a7d06d5f12002cc3",
    "updated": "2025-05-04T20:55:08.939Z",
    "title": "Herb-Stuffed Pork Loin and Spiced Cauliflower",
    "subtitle": "A flavorful blend of fresh parsley, oregano, thyme, garlic, and lemon zest is tucked inside a pork roast to enhance its flavor during slow cooking.",
    "description": "A flavorful blend of fresh parsley, oregano, thyme, garlic, and lemon zest is tucked into the center of a pork roast, infusing the meat with rich taste throughout the slow cooking process. Be sure to secure the roast with clean, 100-percent cotton kitchen string to keep it intact while cooking.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "whole30 compliant boneless pork loin or sirloin roast (1.36 kg).",
          "chopped fresh parsley",
          "chopped fresh oregano",
          "fresh thyme leaves",
          "garlic, minced",
          "grated lemon zest",
          "salt",
          "black pepper",
          "whole30 compliant whole tomatoes, undrained, cut up",
          "fresh lemon juice",
          "dried oregano, crushed",
          "ground ancho chile powder",
          "ground allspice",
          "small cauliflower florets",
          "chopped fresh parsley"
        ]
      }
    ],
    "instructions": [
      "Make a lengthwise cut down the center of the pork, stopping about 1 inch from the opposite side.",
      "Butterfly the pork open.",
      "In a small bowl, mix together the parsley, oregano, thyme, garlic, lemon zest, salt, and pepper.",
      "Spread this herb mixture over the opened pork.",
      "Fold the pork back over and secure it in three or four places with kitchen string.",
      "Place the pork in a 6-quart slow cooker.",
      "In a medium bowl, combine the tomatoes, lemon juice, dried oregano, ancho chile powder, and allspice.",
      "Pour this mixture over the pork.",
      "Cover and cook on low for 4½ to 5½ hours or on high for 2 to 2½ hours.",
      "If cooking on low, switch the slow cooker to high after this time.",
      "Add the cauliflower florets and stir gently.",
      "Cover and cook for an additional 15 to 20 minutes, until the cauliflower is tender.",
      "Stir in the fresh parsley.",
      "Transfer the roast to a cutting board and cut the strings.",
      "Let the roast rest for 5 minutes before slicing.",
      "Serve the sliced pork alongside the cauliflower and sauce.",
      "Instant Pot Variation: Follow the first step using a 6-quart Instant Pot.",
      "Secure the lid and select Manual cook on high pressure for 40 minutes.",
      "Allow a natural release for 10 minutes, then perform a quick release.",
      "For the cauliflower, select Sauté mode set to Normal/Medium.",
      "Simmer until the cauliflower is tender, about 15 to 20 minutes."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]