For me, to reheat right it a significant challenge for cooks.
If you cook a PR to 145, it was already well done. When I cook a PR to 145, there won't be any pink at all.
Couple of options.
1. Remember that the reheat temp matters. If you reheat at 200, it will cook whatever you put in to the temp if you leave it long enough. And how you wrap it, how long you warm it will affect the final product.
2. Reheat at a lower temp.
3. If you KNOW you'll be reheating, keep the first temp that you cooked at lower. That way, when you reheat, you can heat it up how you want it with less fear of overcooking.
Ever reheat something in a microwave? Try using the power setting and instead of reheating on high, reheat on 30% or so. The lower power won't cook the meat, just rewarm it.