Bring 1/2 cup broth to a boil in a small saucepan over high heat; remove from heat, and add dried fruit. Let stand 20 minutes.
Sauté 1/4 cup shallots and garlic in 1 tablespoon hot oil in a large skillet until tender. Stir in fruit mixture and breadcrumbs; set side.
Cut tenderloin in half lengthwise, cutting to within 1 inch of opposite side. Open halves, and press flat. Place between 2 sheets of heavy-duty plastic wrap, and flatten to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle both sides evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Spoon stuffing mixture down center of tenderloin; top with fresh sage leaves. Close tenderloin, securing with string at 1-inch intervals. Wipe skillet clean.
Brown tenderloin on all sides in 1 tablespoon hot oil in skillet over medium-high heat (about 2 minutes on each side). Transfer to a lightly greased broiler pan.
Bake at 350° for 35 minutes or until done.
Wipe skillet clean; sauté remaining 1/4 cup shallots in remaining 1 tablespoon hot oil until tender. Add mushrooms, and sauté 5 minutes. Add remaining 1 cup broth and wine; cook until liquid is reduced by half. Stir in 1/8 teaspoon salt and 1/8 teaspoon pepper. Serve with tenderloin slices.