Roasted Pork Tenderloin with Pickled Cabbage & Polenta

Preheat oven to 425 degrees 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.

Meanwhile, combine caraway seeds, celery seeds, 1/4 teaspoon of the salt, and 1/4 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 1/8 teaspoon salt and the remaining 1/8 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 degrees F and the zucchini is just tender, turning the zucchini once halfway through roasting time.

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

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.

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.