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Preheat oven to 425°F. For polenta, in a large saucepan combine broth, polenta-style cornmeal, and garlic. Bring to boiling, stirring constantly; reduce heat. Simmer, uncovered, 20 minutes, stirring frequently.
Meanwhile, in a small bowl combine caraway seeds, celery seeds, 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle evenly over pork tenderloin; rub in with your fingers. Place 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 1/8 teaspoon pepper. Arrange in a single layer around pork in roasting pan. Roast 20 to 25 minutes or until an instant-read thermometer inserted into center of tenderloin registers 145°F and zucchini is just tender, turning zucchini once halfway through roasting time.
Stir milk into the polenta. Cook 5 to 10 minutes more or until polenta is tender and thick, stirring frequently.
In a large skillet cook bacon just until crisp, stirring occasionally. Add cider vinegar and oil, bring to a boil. Add cabbage; cook and stir 3 minutes. Transfer cabbage mixture to a serving bowl.
Place pork tenderloin on a cutting board; cover with foil and let rest for 3 minutes. Thinly slice pork crosswise. Divide pork among four serving plates. Add polenta to plates. Cut the zucchini pieces in half crosswise; add to plates. Spoon cabbage mixture onto the plates.