Rinse and pat pork loins dry. Remove any excess fat. Pierce it with a fork all over. Set aside.
Take a large zip top bag and add the 3/4 cup of Mazola® Corn oil, orange zest, orange juice, lime juice, cilantro, mint, garlic, oregano, cumin and brown sugar. Seal the bag and shake it up to combine everything.
Open it again, add the pork loins. Seal the bag, shake again, and then place in the refrigerator for at least 2 hours, but preferably overnight.
When ready to grill, remove pork from the bag and place on a dish. Discard remaining marinade in the bag.
Sprinkle the pork loins with the salt and pepper all over.
Preheat all burners of grill to high (450F). Sear all sides of the pork for 2-3 minutes each. Then turn off one section of the grill and place the pork there. The indirect heat will finish cooking it without drying it out.
Reduce the heat to medium high (around 300-350F) and cook for about an hour until pork reaches 155-160F. Check the temperature of the meat around 45 minutes or so first. Your grill may be more powerful and cook it faster.
When done, remove from the grill and let it rest on a cutting board for 15-20 minutes so the juices to stay in the pork.