Shanghai Sweet and Sour Pork

We had a pork tenderloin sitting in our freezer that was calling my name!  I adapted this from Good Things Utah.  Their recipe called for spare ribs.  It was a hit and great on salad or rice.

2 lbs. Pork tenderloin, cubed

½ tsp. Salt
1 Tbsp. Dry Sherry or rice wine
1 tsp. Corn starch
¼ cup Canola Oil

Sauce:
¼ cup Sugar
3 Tbsp. Rice wine vinegar
1 Tbsp. Soy sauce
1 Tbsp. Ketchup
1 tsp. Corn Starch

1. Combine salt, sherry and corn starch, and mix well. Add sparerib pieces, toss to coat and marinate for 30 minutes. 2. Heat oil in a wok over medium heat to about 250?F, or until small bubbles appears around a piece of green onion, or ginger tossed into the oil. 3. Add the spareribs and deep-fry until crisp, stirring to keep them from sticking together, 2 to 3 minutes. Remove from oil and drain. 4. Reset wok on high. Heat oil to 375?F or until a piece of green onion or ginger sizzles noisily and quickly turned brown. Return pork and deep-fry until golden brown, 30 seconds to 1 minute. Remove and drain well on absorbent towels. Pour oil out of wok. 5. Stir sauce to blend and pour into wok, cook, stirring, until thickened. Return pork to wok and stir well until each piece is coated with sauce. Serve hot.