This study was conducted to determine the acceptability of tibig leaf extract as a tenderizer in pork tocino. Treatment 1 (Controlled, no tibig leaf extract), Treatment 2 (with Sml tibig leaf extract), Treatment 3 (with 7.5ml tibig leaf extract), and Treatment 4 (with 10 ml tibig leaf extract) were utilized. The results showed a significant increase at a 0.05 level of significance in the Water Holding Capacity (WHC) of treatment 3 and treatment 4 compared to treatment 1 and treatment 2. Furthermore, treatment 3 (with 7.5 ml of tibig leaf extract) was found to be the most acceptable in terms of the six sensory parameters, namely, appearance (colox), taste, flavor, tenderness, juiciness, and overall acceptability. The results further revealed that the amount of tibig leaf extract is indirectly proportional to the pH of the produced pork tocino and is directly proportional to its WHC. No significant difference had been detected in terms of the pH and the different sensory parameters. It is concluded that the use of tibig leaf extract as a natural tenderizer in the production "of pork tocino is acceptable Ou Prise \ns v FV FI2.