Simple SummaryThe objective of this study was to assess the effect of adding a mixture of plant extracts on the productive performance, blood constituents, carcass characteristics, percentage relation between organ weight and live weight, quality, and sensory analysis of pork produced under heat stress conditions. The study was performed during the summer in the state of Sonora, Mexico. The production of pork is affected by heat stress conditions. The addition of plant extracts can reduce the negative effects of heat stress, because it is known that they improve health, growth, and some parameters of meat quality. Results indicate that the addition of plant extracts to diets of growing pigs improves the productive performance and carcass weight, without modifying blood constituents, and the quality and sensory attributes of the meat.The effect of plant extracts (PE; artichoke, celery, beet, onion, garlic, spinach, avocado, oats, and parsley) in the diet of growing pigs under heat stress was investigated. Parameters included growth performance, blood constituents, carcass characteristics, organ percentage, quality and sensory appraisal of the pork. The study was performed during the Mexican summer, using 60 pigs. Treatments included the control, to which 0.1% PE, and 0.15% PE were added. The use of PE (0.1 and 0.15%) generated an increase in the average daily gain (ADG, by 10.0% for both treatments), and final live weight (LW, by 6.3% and 6.8%) (p < 0.05). The level of blood albumin at 95 kg was higher when supplementing with 0.1% PE (p < 0.05). At 120 kg LW, creatine kinase values showed a tendency to be different (p = 0.07). Carcass weight increased (p < 0.05) when adding PE. Supplementation with 0.1% PE decreased (p < 0.05) the red/green (a *) hue of the meat, whereas supplementation with 0.1% and 0.15% PE increased the yellow/blue (b *) hue (p < 0.05). The addition of PE improves pig growth performance, and carcass weight by reducing the negative effects of heat stress, without markedly modifying blood constituents, meat quality, and sensory attributes of the pork.