A total of 135 [(Landrace  Yorkshire)  Duroc] finishing pigs with initial body weight (BW) of 44.2 ± 2.23 kg were used in this 12-wk trial to evaluate the effects of an herbal extract mixture (Scutellaria baicalensis and Lonicera japonica, HEM) supplementation on growth performance, nutrient digestibility, blood profiles and meat quality. The dietary treatments were supplemented with 0, 0.025% and 0.05% HEM, respectively. There were 9 replications per treatment with 5 pigs per pen. During 1-6 wk, the inclusion of HEM linearly increased (p < 0.05) the final BW and average daily gain (ADG). During 7-12 wk, dietary HEM supplementation led to a greater (linear, p < 0.05) final BW at the end of 12 wk. Throughout the experiment, the overall ADG and gain: feed ratio were increased (linear, p < 0.05) in pigs fed HEM supplemental diet. The administration of HEM improved (linear, p < 0.05) the nutrient digestibility of dry matter, nitrogen and energy. Providing HEM diet also reduced (linear, p < 0.05) the serum cortisol concentration. Furthermore, the inclusion of graded levels of HEM linearly increased (p < 0.01) the pH of meat, and the 2-thiobarbituric acid reactive substances (TBARS) were linearly decreased (p < 0.05) by HEM supplementation. Taken together, administration of HEM (0.025% and 0.05%) could improve growth performance and nutrient digestibility, decrease serum cortisol levels, as well as benefit the meat quality in finishing pigs. ARTICLE HISTORY