Curing salt is a commonly used preservative in meat products which consists of sodium chloride – 99.5% and sodium nitrate (III) – 0.5%. However, during heating processes (e.g., grilling), nitrates (III) react with proteins, peptides or amines and as a result, carcinogenic nitrosoamines are released. Therefore, more and more research focus on searching for new, natural methods of meat products preservation. Due to strong antioxidant and antibacterial activity, as well as health benefits, polyphenolic extracts are of great interest now. Even though polyphenols occur in all parts of plants, leaves contain the highest amounts of these compounds. The aim of this study was to evaluate the possibility of using Chaenomeles superba leaves extract as natural preservative of pork meat products and potential substitute of curing salt. Leaves were collected in August in central Poland, and polyphenols were extracted with water. Identification and quantification of polyphenols were performed using LC-MS (liquid chromatography–mass spectrometry) and HPLC (high-performance liquid chromatography) methods. The influence of polyphenolic extract (concentration of 1-10%) on the viability of selected meat spoilage bacteria (Brochothrix thermosphacta MMAP4, Staphylococcus aureus ŁOCK 0891, Pseudomonas fragi ATCC 4973, Enterobacter aerogenes PCM 532) was analyzed using acridine orange dye and fluorescence microscopy method. The following pork meat products were produced: sausage with the addition of 2% of Chaenomeles superba leaves extract, control sausage with NaCl, sausage with curing mixture. During refrigerated storage in MAP (modified atmosphere packaging), microbiological analysis, measurement of lipid oxidation (TBARS), water holding capacity, color measurement (CIEL*a*b*) and sensory analysis were performed. The following polyphenols were identified in Chaenomeles superba leaves extract: hydroxycinnamic acid derivatives (caffeic, chlorogenic, cryptochlorogenic and p-coumaroylquinic acids), flavons (luteolin-rutinoside), flavanons (naringenin-glucoside) and flavonols (kaempferol-glucoside). The highest concentration of hydroxycinnamic acid derivatives was detected. The extract showed antibacterial activity at minimal concentration of 1% against B. thermosphacta, S. aureus and P. fragi and 2% against E. aerogenes. Chaenomeles superba leaves extract slightly improved microbial quality of pork sausages during refrigerated storage in MAP compared to sausage with NaCl. The extract significantly inhibited lipid oxidation and improved water holding capacity of meat products. No influence was observed on color parameters and only curing salt gave characteristic pink-red color of sausages. The extract did not have any negative effect on sensory attributes of pork sausages. In conclusion, Chaenomeles superba leaves extract is an interesting antibacterial and antioxidant agent and show potential as natural preservative of pork meat products. More research should be conducted to improve microbial quality, and color parameters of pork sausages with Chaenomeles superba leaves extract.