Heat the oil in a pan, then add the chopped tomatoes and balsamic vinegar and bubble for about 15-20 mins until the sauce is thick.
Meanwhile, lay the pork medallions between two layers of cling film and bash with a rolling pin until they are about 1cm thick.
Mix the gluten free flour with some seasoning in one bowl, put the egg in another and the gluten free breadcrumbs in a third. Dip the pork in the gluten free flour, then the egg, then the gluten free breadcrumbs.
Heat a grill to hot, then cook the pork for 3 mins on each side, until golden and cooked through. Keep warm.
Cook the gluten free pasta following pack instructions. Stir through the tomato sauce and the chopped basil, divide the gluten free pasta between 4 plates, put the crispy pork on top and eat immediately.