I've made a similar recipe using pork tenderloin, and this turned out just as good if not better! I seared the turkey loin in a cast iron skillet and then transferred it directly into the oven to finish baking. I baked at 425 (instead of 450) for only about 15 minutes and it was done. For the cranberry sauce, I omitted the shallots because I don't care for them, and used rosemary instead of thyme. The store didn't have fresh or frozen cranberries, so I had to settle for the canned version but it still turned out sweet and delicious (I did not add brown sugar or vinegar either.) Served with mashed cauliflower, it was wonderful!!