Abstract: The objective of the present study was to evaluate effects of tomato processing byproducts supplementation to the finishing pig diet on pork quality. A total of 135 crossbred pigs (LandracexYorkshirexDuroc) with an average initial body weight of 75.7 kg were allotted to 3 dietary treatments. A basal diet was prepared primarily based on corn, wheat, palm kernel meal and distillers dried grains with solubles. Two additional diets were prepared by adding 3 or 5% of tomato processing byproducts. After feeding the experimental diets for 7 weeks, 3 pigs from each group were randomly selected pork quality assessment. The contents of moisture, crude protein, ether extract and ash were not affected by the inclusion rate of tomato processing byproduct. Proline concentration in loin decreased linearly (p = 0.001) with increasing inclusion rate of tomato processing byproduct. The total ω6:ω3 ratio tended to increase with increasing concentration of tomato processing byproducts (p = 0.085). Shear force of loin was affected by dietary tomato processing byproduct (quadratic, p = 0.032). The scores of tenderness were increased linearly (p = 0.006) with increasing levels of the tomato processing byproducts. Taken together, dietary tomato processing byproducts may affect the pork tenderness in finishing pigs. Further research to elucidate the mode of action of tomato by products on pork quality is warranted.