Prepare outdoor grill for direct grilling over low heat. In small bowl, whisk 1½ tablespoons oil, seasoning, lemon juice and thyme. Brush pork with oil mixture; let stand 1 hour at room temperature.
With serrated knife, slice about ¼ inch off top of garlic head to expose top of cloves. Place garlic cut side up on sheet of foil; drizzle exposed cloves with remaining 1 tablespoon oil. Wrap foil tightly around garlic; place on hot grill rack. Cook, covered, 1 hour; carefully open foil packet and cook 10 minutes. Remove from grill; when cool enough to handle, gently squeeze out garlic cloves.
Increase grill heat to medium; preheat 15 minutes. Place pork on hot grill rack; cook, covered, 20 minutes or until internal temperature reaches 140°, turning pork ¼ turn every 5 minutes. Transfer pork to cutting board; loosely cover with foil and let stand 10 minutes. (Internal temperature will rise 5° to 10° upon standing.)
Slice pork and serve with garlic garnished with lemon zest and thyme sprigs, if desired.
Serving Size 1
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.