Preheat the oven to 400°F.

Cut 6 slits in the pork loin and jam the garlic cloves into the slits.

In a small mixing bowl, combine rosemary, thyme, EVOO and grill seasoning. Rub the herb mixture into the pork loin, making sure to coat all sides. Place in a roasting pan or cookie sheet and roast until the internal temperature reads 150°F, about 1 hour. Once the thermometer reads 150°F, remove the pork to a cutting board and tent with foil. Let it rest for 10-15 minutes. Thinly slice the pork loin.

While the pork is roasting, drain the giardiniara over the garbage bowl and add to a food processor. Pulse to finely chop it up but not so much so that it is smooth.