In a small bowl combine the soy sauce,orange juice, garlic, ginger and brown sugar. Transfer roughly half of the mixture to a small clean bowl and set aside.
Place the pork in a glass dish or container big enough to hold it and pour the remaining half of the marinade over the pork.
Let the pork rest for at least 4 hours, overnight is better making sure to turn it every so often.
Preheat the oven to 400 degrees and heat the canola oil in a pan until hot.
Transfer the pork to the pan discarding the leftover marinade and sear on each side for 1-2 minutes over a high heat.
Place the pork onto the center of a 13x9 baking sheet pan and scatter the vegetables around the pork.
Roast in the oven for 30-35 minutes moving the vegetables around halfway throiugh.
Roast the pork until an internal temperature reads between 155-160 degrees.
Once the pork is done, cover with foil and let it rest while you make the glaze.
In a small pot bring the other half of the unused marinade mixture to a boil.
Mix the cornstarch and the water together and add to the soy sauce mixture. Stir for a few minutes until it becomes slightly thick.
Brush the glaze over the pork.
Slice the pork and serve with the vegetables