Trim the tenderloins and butterfly open lengthwise. Pound slightly to a thickness of 1/3 inch. Set aside.
Combine basil, parsley, 1/4 cup extra virgin olive oil, salt, white pepper, and pinenuts. Spread the mixture on one side of the veal.
Roll the veal up tightly and then roll in caul fat. Secure with twine.
Preheat oven to 350 degrees.
Cut the delicata squash ends off and clean out the seeds. (Toast and reserve for garnish if desired) and slice the squash into 1/3-inch rounds.
Trim the greens of the turnips, leaving an inch of stem at the top of each turnip. Roughly chop the greens and set aside.
Bring a large pot of salted water to a boil. Have an ice bath ready.
Blanch the turnips for 2-3 minutes and shock in ice water. Using a paring knife, peel the skin carefully and then slice each turnip in half.
Blanch the delicata squash for 1 minute until al dente and shock. Drain and reserve.
Reduce the balsamic vinegar and brown sugar on medium heat in a small saucepan. Set aside when syrupy.
Place the olives, capers, and mustard in a blender and with the motor running, add the olive oil until a smooth paste is achieved.
Heat a large skillet with the reserved 2 tablespoons of olive oil and place veal in the skillet.
Brown the outside of the veal evenly and then place the pan into the oven for 10-12 minutes, until the center reached 135 degrees F. Remove from the oven and keep tented.
Heat a skillet with butter and garlic cloves and add the turnips and their greens. Wilt the greens and season with salt and pepper, add a touch of butter.
Warm the squash in a sauté pan with the glaze and a touch of butter.
When the veal is done, remove the twine and rest for 5 minutes. Cut into 2-inch sections.
Place turnips greens in a mound on the plate, top with the veal. Dot the plate with the tapenade coulis. Place 3 rings of squash and 5 pieces of the turnip on the plate.