Objective To analyze the preservation effect of ginger essential oil nanoemulsion as a natural preservative for pork.Methods Pork tenderloin was treated with 1.5% (w/w) ginger essential oil nanoemulsion. Changes in sensory, physicochemical, and microbiological indexes of the pork were analyzed during storage at 4 ℃. High-throughput sequencing technology was applied to analyze changes in the pork microflora during storage.Results The pH value, volatile basic nitrogen, and malondialdehyde content of pork treated with ginger essential oil nanoemulsion were significantly lower than those of the control group treated with sterile water at different time points (P<0.05), showing good preservation effects and extending the shelf life of pork tenderloin by 6 days. The nanoemulsion effectively reduced microbial abundance and diversity and inhibited spoilage bacteria such as Macrococcus and Brochothrix, thereby delaying pork spoilage.Conclusion Ginger essential oil nanoemulsion can serve as a natural preservative that effectively inhibits spoilage bacteria growth, reduces protein degradation and lipid oxidation in pork, improves sensory quality, and extends the shelf life of pork products.