Cut the pork tenderloin into thin strips and season with salt and pepper. Fry the meat in red-hot sunflower oil, until they acquire a brownish tinge and remove from pan. Low temperature fry the onion in the butter, until soft. Add the red pepper. Then put the meat and cream. Simmer until it begins to simmer and then pour in the lemon juice. Serve warm. Garnish of your choice with mashed potatoes, green salad or parsley.