1. Preheat oven to 425°F. For polenta, combine broth, polenta-style cornmeal, and garlic in a large saucepan. Bring to boiling, stirring constantly; reduce heat. Simmer, uncovered, 20 minutes, stirring frequently.

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2. Meanwhile, combine caraway seeds, celery seeds, ¼ teaspoon of the salt, and ¼ teaspoon of the ground pepper in a small bowl. Sprinkle evenly over pork tenderloin; rub in with your fingers. Place the pork on a rack in a shallow roasting pan. Lightly coat zucchini halves with cooking spray; sprinkle with the remaining ⅛ teaspoon salt and the remaining ⅛ teaspoon pepper. Arrange in a single layer around the pork in the roasting pan. Roast 20 to 25 minutes or until a thermometer inserted into center of the tenderloin registers 145°F and the zucchini is just tender, turning the zucchini once halfway through roasting time.

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3. Stir milk into the polenta. Cook 5 to 10 minutes more or until the polenta is tender and thick, stirring frequently.

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4. Cook bacon in a large skillet just until crisp, stirring occasionally. Add cider vinegar and oil. Heat just to boiling. Add cabbage; cook and stir 3 minutes. Transfer the cabbage mixture to a serving bowl.

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5. Place the pork tenderloin on a cutting board; cover with foil and let rest for 3 minutes. Thinly slice the pork crosswise. Divide the pork among four serving plates. Add the polenta to plates. Cut the zucchini pieces in half crosswise; add to plates. Spoon the cabbage mixture onto the plates.

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Source: http://www.eatingwell.com/recipe/269853/roasted-pork-tenderloin-with-pickled-cabbage-polenta/