Honey-Mustard Glazed Pork Tenderloin with Grilled Vegetables

1/2 cup naturally brewed soy sauce

2 tablespoons garlic, minced

1 tablespoon ginger, minced

4 scallions, sliced

1/2 cup honey

2 tablespoons Dijon mustard

1/2 cup red wine

1/4 cup canola oil

4 pork tenderloins, silver skinned removed

1 Japanese eggplant, cut in half, lengthwise

1 zucchini, cut in thirds lengthwise

1 red bell pepper, cut in half, de-seeded

1 large red onion, peeled and cut into 1/2-inch slices

2 large sweet potatoes, skin on, washed and cut into 1/2-inch slices

1 fennel, de-cored, cut in thirds, lengthwise

Salt and black pepper, to taste

Canola oil, for cooking