Cut the pork at a slant across the grain into twelve slices. Spread one side of each slice with Tapenade. Dip into the beaten egg and coat in crumbs. Leave in the fridge for 30 minutes or so to firm up.
Heat some oil in a pan and fry the pork escalopes for 5 minutes on each side, until nicely browned. Heat through the Tomato Sauce, make a bed of sauce on a warmed serving dish, and lay t