Grilled Veal and Fresh Harvest Tomatoes

• 1 lb veal tenderloin
• 2 teaspoons canola oil
• 12 teaspoon salt
• 12 teaspoon pepper
• 2 tablespoons freshly grated parmesan cheese
• 1 tablespoon minced fresh parsley
• 2 cups cherry tomatoes, halved
• 1 tablespoon canola oil
• 12 teaspoon coarse salt
• 12 teaspoon pepper
• 2 garlic cloves, minced
• 2 green onions, sliced
• 14 cup finely chopped fresh basil

1. Brush tenderloin with oil and season with salt and pepper.
2. Heat grill to medium-high heat.
3. Sear veal on all sides.
4. Transfer to direct heat and cook for 15 minutes or until just a hint of pink remains in the meat.
5. Remove from grill and transfer to cutting board.
6. Sprinkle with Parmesan and parsley, Let rest for 10 minutes before cutting into thick slices.
7. In a medium bowl, toss tomatoes with oil, salt, pepper and garlic.
8. Grill in a grill basket or in foil, just until tomatoes blacken and begin to soften.
9. Transfer to a bowl and toss with green onions and basil.
10. Serve warm or at room temperature with sliced veal.

veal tenderloin, canola oil, salt, pepper, parmesan cheese, parsley, cherry tomatoes, canola oil, coarse salt, pepper, garlic, green onions, fresh basil

Taken from www.food.com/recipe/grilled-veal-and-fresh-harvest-tomatoes-392944 (may not work)