Skillet Pork Tenderloin

I usually don't make pork tenderloin any other way now. :)

1 pork tenderloin (about 1 lb.)
1 peeled garlic clove (I usually just throw in a Tbl. of minced garlic)
2 Tbl. butter
1 c. sliced, fresh mushrooms
2 tsp. lemon juice
1/4 tsp. marjoram (I use Herbes de Provence or oregano)
salt and pepper to taste
1 Tbl. flour
3/4 c. cold water

Rub pork on all sides with garlic and sprinkle with paprika. In a large
skillet, brown pork in butter. Add the mushrooms, lemon juice, marjoram,
salt, and pepper. Turn meat to coast with seasonings. Cover and simmer
25-30 minutes or until juices run clear. Remove meat and keep warm. In a
small bowl, combine flour and water until smooth; stir in pan juices.
Bring to a boil; cook and stir 2 minutes or until thickened. Slice pork
and serve with gravy over rice or egg noodles (or mashed potatoes!).

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